30-Minute Chicken & Rice Bowl

A delicious and flavorful chicken and rice bowl made with bone-in chicken thighs, served with a refreshing mint yogurt sauce.

Cook time: 70 minutes

Servings: 4

Ingredients

• 4 pieces chicken thighs skin-on, bone-in
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 4 cloves garlic minced
• 1 large lemon zest and juice
• 0 salt to taste
• 0 black pepper to taste, fresh cracked
• 1 tablespoon smoked paprika
• 1 tablespoon oregano
• 0.25 teaspoon cayenne pepper or to taste
• 3 tablespoons Greek yogurt
• 3 tablespoons mint fresh
• 2 scallions green and white parts
• 0.5 jalapeño large, adjust to taste
• 1 tablespoon olive oil
• 0.5 lemon juice
• 0 salt to taste
• 0 black pepper to taste
• 1 cup rice

Instructions

1. Grab 4 skin-on bone-in chicken thighs, dab dry with a paper towel and place them in a bowl.
2. To marinate the chicken, grab a medium mixing bowl and combine olive oil, tomato paste, minced garlic, lemon zest and juice, salt, fresh cracked pepper, smoked paprika, oregano, and cayenne pepper.
3. Add the marinade to the chicken and mix well to cover all sides of the chicken. Let sit for 2-6 hours or ideally, overnight.
4. Preheat your oven to 410°F. Remove the chicken from the fridge and let it come up to room temperature before putting it in the oven (about 30 minutes).
5. Place the chicken on a wire rack and put it in the oven at 410°F for 35-40 minutes or until the internal temperature reaches 165°F.
6. While the chicken is cooking, prepare the sauce. Process the Greek yogurt, fresh mint, scallions, jalapeño, olive oil, lemon juice, salt, and pepper in a food processor until smooth. Taste and adjust seasoning as necessary.
7. Prepare your choice of rice according to the packaging instructions. Suggested options include high protein low carb rice, regular rice, quinoa, or cauliflower rice.
8. Plate the chicken with your prepared rice, a fresh salad, and the prepared mint yogurt sauce. Serve and enjoy!