Greek-Style Yogurt Marinated Chicken Thighs with Yellow Rice and Tomato Salad
Greek-Style Yogurt Marinated Chicken Thighs with Yellow Rice and Tomato Salad
Ingredients
For the Greek Yogurt Chicken Thighs
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 cup plain Greek yogurt
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Instant Yellow Rice
- 1 package instant yellow rice mix, (prepare according to package directions)
For the Fresh Tomato Salad
- 1 1/2 cups cherry or grape tomatoes, halved, mixed colors if desired
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon sumac, or paprika
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 2 cups green cabbage, shredded
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the Greek yogurt, lemon zest, lemon juice, dried oregano, 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until well combined.
⏱️ 5 min
- 2
Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavor.
⏱️ 20 min
- 3
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 4
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165°F and the chicken is beautifully golden brown and slightly charred.
⏱️ 25 min•🌡️ 400
- 5
While the chicken bakes, prepare the instant yellow rice according to the package directions.
⏱️ 10 min
- 6
Prepare the tomato salad: In a medium bowl, combine the halved cherry or grape tomatoes, chopped fresh parsley, sumac, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Gently toss to combine.
⏱️ 10 min
- 7
Once cooked, remove the chicken from the oven and let it rest for 5 minutes before slicing into pieces.
⏱️ 5 min
- 8
To assemble, place a bed of shredded cabbage on each plate. Top with a portion of the yellow rice, sliced Greek-style chicken, and a generous scoop of the fresh tomato salad. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Greek-Style Yogurt Marinated Chicken Thighs with Yellow Rice and Tomato Salad
Ingredients
For the Greek Yogurt Chicken Thighs
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 cup plain Greek yogurt
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Instant Yellow Rice
- 1 package instant yellow rice mix, (prepare according to package directions)
For the Fresh Tomato Salad
- 1 1/2 cups cherry or grape tomatoes, halved, mixed colors if desired
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon sumac, or paprika
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 2 cups green cabbage, shredded
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the Greek yogurt, lemon zest, lemon juice, dried oregano, 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until well combined.
⏱️ 5 min - 2
Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavor.
⏱️ 20 min - 3
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 4
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165°F and the chicken is beautifully golden brown and slightly charred.
⏱️ 25 min•🌡️ 400 - 5
While the chicken bakes, prepare the instant yellow rice according to the package directions.
⏱️ 10 min - 6
Prepare the tomato salad: In a medium bowl, combine the halved cherry or grape tomatoes, chopped fresh parsley, sumac, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Gently toss to combine.
⏱️ 10 min - 7
Once cooked, remove the chicken from the oven and let it rest for 5 minutes before slicing into pieces.
⏱️ 5 min - 8
To assemble, place a bed of shredded cabbage on each plate. Top with a portion of the yellow rice, sliced Greek-style chicken, and a generous scoop of the fresh tomato salad. Serve immediately.
⏱️ 5 min