One Pan Lemon Pepper Yogurt Chicken and Rice

Prep Time: 15 minutes

Cook Time: 40 minutes

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 tbsp lemon zest

• 2-4 cloves garlic, chopped

• 1 tsp black pepper (to taste)

• 2 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp paprika

• 1 tsp onion powder

• salt and chili flakes

• 1 3/4 cups dry basmati rice

• 2 tbsp salted butter

• 2 cups roughly chopped broccoli

Instructions

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 9×13-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 for 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!