Herby Lemon Garlic Chicken & Rice with Feta & Hummus
Herby Lemon Garlic Chicken & Rice with Feta & Hummus
Ingredients
For the Herby Lemon Garlic Chicken
- 4 boneless, skinless chicken thighs
- 1 cup Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon zest
- 1 lemon, juiced
- 2 tablespoons parsley, chopped
- 3 tablespoons garlic, minced
- 2 tablespoons honey
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon basil
For Serving (Optional)
- 4 cups cooked rice, warm
- 1 lemon, cut into wedges, for serving
- 1/2 cup feta cheese, crumbled
- 2 tablespoons parsley, fresh, chopped, for garnish
- 1/2 cup hummus or tzatziki
- as needed lemon juice, for seasoning rice
- as needed salt, for seasoning rice
Instructions
- 1
In a large mixing bowl, whisk together the Greek yogurt, extra virgin olive oil, lemon zest, and fresh lemon juice. Add the minced garlic, chopped parsley, honey, salt, black pepper, paprika, oregano, and basil. Mix until all marinade ingredients are well combined.
⏱️ 5 min
- 2
Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap or aluminum foil and refrigerate for at least 1 hour, or preferably longer, to allow the flavors to meld.
⏱️ 5 min
- 3
When ready to cook, remove the chicken from the refrigerator. Shake off any excess marinade from the chicken thighs.
⏱️ 2 min
- 4
Heat a large skillet over medium heat. Once hot, place the chicken thighs in the pan. Pan-fry for approximately 6 to 7 minutes per side, or until the internal temperature reaches 165°F. (Alternatively, you can bake the chicken: place chicken in a baking dish and bake uncovered at 400°F for 20-25 minutes, or until internal temperature reaches 165°F. Or grill until cooked through.)
⏱️ 15 min•🌡️ 165
- 5
Remove the cooked chicken from the pan and let it rest for 5 minutes before slicing.
⏱️ 5 min
- 6
While the chicken rests, prepare your serving bowls. Place warm cooked rice into each bowl. Season the rice with a squeeze of fresh lemon juice, a sprinkle of chopped parsley, and salt to taste.
⏱️ 3 min
- 7
Slice the rested chicken thighs and arrange them over the seasoned rice. Top with crumbled feta cheese and a dollop of hummus or tzatziki.
⏱️ 3 min
- 8
Garnish with extra fresh parsley and serve with lemon wedges on the side. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Herby Lemon Garlic Chicken & Rice with Feta & Hummus
For the Herby Lemon Garlic Chicken
- 4 boneless, skinless chicken thighs
- 1 cup Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon zest
- 1 lemon, juiced
- 2 tablespoons parsley, chopped
- 3 tablespoons garlic, minced
- 2 tablespoons honey
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon basil
For Serving (Optional)
- 4 cups cooked rice, warm
- 1 lemon, cut into wedges, for serving
- 1/2 cup feta cheese, crumbled
- 2 tablespoons parsley, fresh, chopped, for garnish
- 1/2 cup hummus or tzatziki
- as needed lemon juice, for seasoning rice
- as needed salt, for seasoning rice
Instructions
- 1
In a large mixing bowl, whisk together the Greek yogurt, extra virgin olive oil, lemon zest, and fresh lemon juice. Add the minced garlic, chopped parsley, honey, salt, black pepper, paprika, oregano, and basil. Mix until all marinade ingredients are well combined.
⏱️ 5 min - 2
Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap or aluminum foil and refrigerate for at least 1 hour, or preferably longer, to allow the flavors to meld.
⏱️ 5 min - 3
When ready to cook, remove the chicken from the refrigerator. Shake off any excess marinade from the chicken thighs.
⏱️ 2 min - 4
Heat a large skillet over medium heat. Once hot, place the chicken thighs in the pan. Pan-fry for approximately 6 to 7 minutes per side, or until the internal temperature reaches 165°F. (Alternatively, you can bake the chicken: place chicken in a baking dish and bake uncovered at 400°F for 20-25 minutes, or until internal temperature reaches 165°F. Or grill until cooked through.)
⏱️ 15 min•🌡️ 165 - 5
Remove the cooked chicken from the pan and let it rest for 5 minutes before slicing.
⏱️ 5 min - 6
While the chicken rests, prepare your serving bowls. Place warm cooked rice into each bowl. Season the rice with a squeeze of fresh lemon juice, a sprinkle of chopped parsley, and salt to taste.
⏱️ 3 min - 7
Slice the rested chicken thighs and arrange them over the seasoned rice. Top with crumbled feta cheese and a dollop of hummus or tzatziki.
⏱️ 3 min - 8
Garnish with extra fresh parsley and serve with lemon wedges on the side. Enjoy!
⏱️ 2 min