Lemon-Herb Greek Chicken Thighs with Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Greek Chicken Thighs with Rice

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Greek Chicken Thighs with Rice

Tender chicken thighs marinated in zesty Greek yogurt and lemon, seared until golden and served over a bed of fluffy, aromatic rice.

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NUTRITION

590kcal
Protein
45.0g
Fat
25.8g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless skinless chicken thighs

0.25 cup Plain Greek yogurt

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Extra virgin olive oil

0.25 cup Dry white rice

0.5 cup Chicken broth

1 tbsp Fresh parsley

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PREPARATION

  • 1

    In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

  • 2

    Place the chicken thighs in a shallow dish or resealable bag and coat thoroughly with the yogurt marinade. Let sit for at least 20 minutes in the refrigerator.

  • 3

    While the chicken marinates, combine the dry rice and chicken broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.

  • 4

    Heat the olive oil in a large skillet over medium-high heat. Remove chicken from marinade, wiping off any excess so it sears properly.

  • 5

    Add the chicken to the skillet and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

  • 6

    Let the chicken rest for 3 minutes before slicing.

  • 7

    Serve the chicken over the warm rice and garnish with freshly chopped parsley.

Lemon-Herb Greek Chicken Thighs with Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Greek Chicken Thighs with Rice

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Greek Chicken Thighs with Rice

Tender chicken thighs marinated in zesty Greek yogurt and lemon, seared until golden and served over a bed of fluffy, aromatic rice.

NUTRITION

590kcal
Protein
45.0g
Fat
25.8g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless skinless chicken thighs

0.25 cup Plain Greek yogurt

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Extra virgin olive oil

0.25 cup Dry white rice

0.5 cup Chicken broth

1 tbsp Fresh parsley

PREPARATION

  • 1

    In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

  • 2

    Place the chicken thighs in a shallow dish or resealable bag and coat thoroughly with the yogurt marinade. Let sit for at least 20 minutes in the refrigerator.

  • 3

    While the chicken marinates, combine the dry rice and chicken broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.

  • 4

    Heat the olive oil in a large skillet over medium-high heat. Remove chicken from marinade, wiping off any excess so it sears properly.

  • 5

    Add the chicken to the skillet and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

  • 6

    Let the chicken rest for 3 minutes before slicing.

  • 7

    Serve the chicken over the warm rice and garnish with freshly chopped parsley.