Mediterranean Chicken Thighs with Herby Lemon-Pepper Jasmine Rice
Mediterranean Chicken Thighs with Herby Lemon-Pepper Jasmine Rice
Ingredients
For the Mediterranean Chicken Thighs
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried dill
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Herby Lemon-Pepper Jasmine Rice
- 1 1/2 cups Lundberg Family Farms white jasmine rice
- 2 1/4 cups water
- 1 tablespoon butter
- 1 lemon, zested
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 pint cherry tomatoes, on the vine or loose
- 1 tablespoon olive oil, for drizzling, or a light dressing
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, dried oregano, dried dill, paprika, salt, and black pepper.
⏱️ 5 min
- 2
Add the boneless, skinless chicken thighs to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 4 hours for best flavor.
⏱️ 5 min
- 3
While the chicken marinates, prepare the jasmine rice. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat.
⏱️ 5 min
- 4
Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the water is absorbed and the rice is tender.
⏱️ 15 min
- 5
Remove the rice from the heat and let it rest, covered, for 10 minutes. Do not lift the lid during this time.
⏱️ 10 min
- 6
While the rice rests, preheat your air fryer to 375°F (190°C). Lightly grease the air fryer basket.
⏱️ 3 min•🌡️ 375
- 7
Remove the marinated chicken thighs from the refrigerator. Place the chicken thighs in a single layer in the preheated air fryer basket, ensuring not to overcrowd. You may need to cook in batches.
⏱️ 2 min
- 8
Air fry the chicken thighs for 10-14 minutes, flipping halfway through, until golden brown with charred edges and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 12 min•🌡️ 375
- 9
Once the rice has rested, uncover and fluff with a fork. Stir in the butter, lemon zest, chopped fresh parsley, chopped fresh dill, salt, and freshly ground black pepper until well combined.
⏱️ 3 min
- 10
To assemble the bowls, divide the herby lemon-pepper jasmine rice among four serving bowls. Top each with the air-fried Mediterranean chicken thighs. Garnish with fresh cherry tomatoes and drizzle with a little olive oil or your preferred light dressing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Chicken Thighs with Herby Lemon-Pepper Jasmine Rice
Ingredients
For the Mediterranean Chicken Thighs
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried dill
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Herby Lemon-Pepper Jasmine Rice
- 1 1/2 cups Lundberg Family Farms white jasmine rice
- 2 1/4 cups water
- 1 tablespoon butter
- 1 lemon, zested
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 pint cherry tomatoes, on the vine or loose
- 1 tablespoon olive oil, for drizzling, or a light dressing
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, dried oregano, dried dill, paprika, salt, and black pepper.
⏱️ 5 min - 2
Add the boneless, skinless chicken thighs to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 4 hours for best flavor.
⏱️ 5 min - 3
While the chicken marinates, prepare the jasmine rice. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat.
⏱️ 5 min - 4
Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the water is absorbed and the rice is tender.
⏱️ 15 min - 5
Remove the rice from the heat and let it rest, covered, for 10 minutes. Do not lift the lid during this time.
⏱️ 10 min - 6
While the rice rests, preheat your air fryer to 375°F (190°C). Lightly grease the air fryer basket.
⏱️ 3 min•🌡️ 375 - 7
Remove the marinated chicken thighs from the refrigerator. Place the chicken thighs in a single layer in the preheated air fryer basket, ensuring not to overcrowd. You may need to cook in batches.
⏱️ 2 min - 8
Air fry the chicken thighs for 10-14 minutes, flipping halfway through, until golden brown with charred edges and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 12 min•🌡️ 375 - 9
Once the rice has rested, uncover and fluff with a fork. Stir in the butter, lemon zest, chopped fresh parsley, chopped fresh dill, salt, and freshly ground black pepper until well combined.
⏱️ 3 min - 10
To assemble the bowls, divide the herby lemon-pepper jasmine rice among four serving bowls. Top each with the air-fried Mediterranean chicken thighs. Garnish with fresh cherry tomatoes and drizzle with a little olive oil or your preferred light dressing.
⏱️ 5 min