Ingredients
Chicken
1kg (2.2lb) Chicken Thighs, Boneless & Skinless
2 Tbsp (30ml) Greek Yoghurt
1 Tbsp (15ml) Olive Oil
1 1/2 Tbsp (22ml) Lemon Juice
3 Garlic Cloves, Grated
2 tsp (4g) Paprika
1 1/2 tsp (3g) Ground Cumin
1 tsp (2g) Ground Coriander
1/2 tsp (1g) Turmeric
Salt & Pepper
Lemon Garlic Rice
300g (1 1/2 cups) Jasmine Rice
550ml (2 1/4 cups) Water
1 Garlic Clove, Finely Grated
Zest of 1/2 Lemon
1 Tbsp (15ml) Lemon Juice
5g (0.2oz) Flat Leaf Parsley, Finely Chopped
Salt & Pepper
Fresh Salad
200g (7oz) Cherry Tomatoes, Halved
1/2 Cucumber, Diced
120g (4.2oz) Iceberg Lettuce, Roughly Chopped
2 Tbsp (30ml) Lemon Juice
Salt & Pepper
Garlic Yoghurt Sauce
200g (3/4 cup) Greek Yoghurt
1 Garlic Clove, Grated
1 Tbsp (15ml) Lemon Juice
Salt & Pepper
Method
1
Whisk together yoghurt, olive oil, lemon juice, garlic, paprika, cumin, coriander, turmeric, salt and pepper. Add chicken thighs and coat thoroughly. Marinate for at least 20 minutes.
2
Rinse rice until clear. Add to a pot with water and salt. Bring to the boil, reduce to low, cover and cook for 12 minutes. Turn off heat and rest covered for 10 minutes.
3
While the rice is still hot, mix in grated garlic, lemon zest, lemon juice and parsley. Fluff until well combined and glossy.
4
Heat a large pan over medium-high heat. Cook chicken for 5–6 minutes per side until browned and cooked through. Rest for a few minutes then slice into bite-sized pieces.
5
Combine cucumber and tomatoes with salt and lemon juice. Pat lettuce dry and add just before serving. Toss gently.
6
Whisk together yoghurt, garlic, lemon juice and salt until smooth.
7
Divide lemon garlic rice among five containers and top with sliced chicken. Portion salad into separate containers. Store sauce separately or drizzle over chicken before sealing.
Storage & Reheating
Store in the fridge for up to 4 days. Keep salad and sauce in separate containers.
Microwave rice and chicken until hot. Add salad and sauce cold when serving.
