Herby Lemon Garlic Chicken & Rice with Feta & Hummus

Ingredients

• 15 Boneless, Skinless Chicken Thighs(600g)
• 21 cup Greek Yogurt(245g)
• 30.25 cup Extra Virgin Olive Oil(54g)
• 41 tablespoon Lemon Zest(6g)
• 51 lemon Lemon Juice(50g)
• 62 tablespoon Parsley, chopped(8g)
• 73 tablespoon Garlic, minced(27g)
• 82 tablespoon Honey(42g)
• 92 teaspoon Salt(12g)
• 101 teaspoon Black Pepper(2g)
• 111 teaspoon Paprika(2g)
• 121 teaspoon Oregano(1g)
• 131 teaspoon Basil(1g)
• 143 cup Cooked Rice(600g)
• 150.5 cup Feta Cheese(75g)
• 160.5 cup Hummus or Tzatziki(120g)
• 171 Extra Lemon(50g)
• 182 tablespoon Extra Parsley(8g)

Instructions

1. 1In a large bowl, whisk together Greek yogurt, olive oil, lemon zest, lemon juice, chopped parsley, minced garlic, honey, salt, black pepper, paprika, oregano, and basil to make the marinade.
2. 2Add the chicken thighs to the marinade, ensuring all sides are coated. Cover and marinate in the refrigerator for at least 1 hour, preferably longer.
3. 3Remove chicken from marinade and shake off excess.
4. 4Pan fry chicken over medium heat for 6-7 minutes on each side, or until internal temperature reaches 165°F (74°C). Alternatively, bake in a preheated oven at 400°F (200°C) for 20-25 minutes until cooked through.
5. 5Remove chicken from heat and let rest for a few minutes.
6. 6Prepare serving bowls by adding cooked rice and seasoning with lemon juice, parsley, and salt to taste.
7. 7Slice or serve chicken thighs whole over the rice.
8. 8Top with crumbled feta cheese and a dollop of hummus or tzatziki.
9. 9Garnish with extra lemon wedges and parsley. Serve immediately.