Ingredients
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1 ½ lbs boneless, skinless chicken thighs or breasts
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2 tablespoons olive oil
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½ cup plain Greek yogurt
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Zest and juice of 1 lemon
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3 cloves garlic, minced
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1 teaspoon ground black pepper
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1 teaspoon paprika
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1 teaspoon onion powder
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1 teaspoon kosher salt
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½ teaspoon red pepper flakes (optional)
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1 cup dry basmati rice
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2 cups broccoli florets, roughly chopped
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2 tablespoons salted butter
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2 cups water
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Fresh basil or thyme, for garnish (optional)
Instructions
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Marinate the Chicken:
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In a large bowl, combine the olive oil, Greek yogurt, lemon zest and juice, minced garlic, black pepper, oregano, thyme, paprika, onion powder, kosher salt, and red pepper flakes (if using).
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Add the chicken pieces to the marinade, ensuring they are well coated.
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Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
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Preheat the Oven:
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Preheat your oven to 400°F (200°C).
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Prepare the Baking Dish:
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In a 9×13-inch baking dish, spread the dry basmati rice evenly across the bottom.
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Distribute the chopped broccoli florets over the rice.
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Pour the 2 cups of water into the dish and dot with the salted butter.
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Add the Marinated Chicken:
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Place the marinated chicken pieces on top of the rice and broccoli mixture, arranging them evenly.
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Bake:
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Cover the baking dish with aluminum foil and bake in the preheated oven for 30-40 minutes.
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After 30 minutes, check the rice for doneness. If the rice is still firm, add an additional 1/3 cup of water, re-cover, and bake for another 10 minutes.
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Garnish and Serve:
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Once the chicken is cooked through and the rice is tender, remove the dish from the oven.
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Let it rest for a few minutes, then garnish with fresh basil or thyme if desired.
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Serve warm and enjoy!
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