Mediterranean Chicken & Rice Skillet

• servings: 4 servings

Ingredients

This makes 4 servings: 480 calories and packed with 40g of protein each. And as always, its so easy and SO good.

I’ve lost 100lbs and one of the biggest things that helped me was making high-protein meals that actually taste amazing. I use lots of spices, fresh herbs, and lemon which does wonders, and here I used my @kaizenfoodco high protein, lowcarb rice which adds 20g of protein per serving, but cauliflower rice, brown rice, or regular rice works too!

Here’s how to make it:

1.Place 4 bone-in, skin-on chicken thighs in a bowl. (Skinless works too—I keep the skin on while cooking for max juiciness, then remove before eating.)

2.Drizzle with 1 tsp olive oil, season with a couple generous pinches of salt and fresh cracked pepper.

3.In a food processor, blend 1 big handful of fresh basil, 5 garlic cloves, juice of 1 lemon, 2 tbsp tomato paste, 1 tbsp Dijon mustard, and a couple pinches of salt & pepper.

4.Toss the chicken in this marinade and let sit for 1–6 hours. Or skip to the next step if you’re in a hurry.

5.Preheat oven to 425°F. Let chicken come to room temp for 30 mins. Spray a cast iron pan with avocado oil, add chicken & diced red onion.

6.Roast for 35–39 mins (depending on your oven and chicken thickness).

7.Meanwhile, make a quick salad with: 1/2 finely diced red onion, 2–3 Persian cucumbers, 1 green pepper, 3–4 tbsp chopped parsley, 1 oz feta, 1 tbsp olive oil, juice of 1/2 lemon, 1.5 tsp sumac, salt & pepper. Mix, taste, adjust.

8.Cook your favorite rice. I used Kaizen rice to keep it low carb and high protein—remember, code SHREDHAPPENS always gets you the best deal.

9.Plate it up: add a serving of rice, roasted chicken, salad, a couple tbsp thick yogurt, sprinkle with sumac.

ENJOY!

Comment SHREDHAPPENS and I’ll DM you how to get my new high-protein, low-carb cookbook!