One Pan Lemon Pepper Yogurt Chicken and Rice

• servings: 6 servings
• total time: 55 minutes

Ingredients

6 chicken thighs or breasts (skin on or off)

1/4 cup extra virgin olive oil

1/3 cup plain Greek yogurt

1 tablespoon lemon zest

2-4 cloves garlic, chopped

1- teaspoons black pepper, using more to your taste

2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon onion powder

kosher salt and chili flakes

1 3/4 cups dry basmati rice

2 tablespoons salted butter

2 cups roughly chopped broccoli

Directions

1. In a bowl, toss together the chicken, olive oil, yogurt, lemon zest, garlic, pepper, oregano, thyme, paprika, onion powder, and a good pinch of salt and chili flakes (if desired). If time allows, marinate for 30 minutes or overnight.2. Preheat the oven to 400°. 3. Pour the rice and broccoli into a 9x13-inch baking dish. Pour over 2 cups of water. Add the butter. Arrange the chicken over the rice and broccoli. Add lemon wedges, if desired. Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup water and cook for an additional 10 minutes. 4. Severe the chicken, rice, and broccoli topped with fresh basil and or thyme. And enjoy!

Nutrition

• Calories: 593 kcal