Mediterranean Lemon Chicken  mediterranean chicken

Serves 4

2 Tablespoon Greek style yogurt, plain
2 Tablespoons olive oil
1 lemon, zested and juiced to yield 2-
3 Tablespoons juice
1 Tablespoon red wine vinegar
4 garlic cloves, minced or pressed
1 teaspoon paprika
1 Tablespoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon pepper
1 pound boneless skinless chicken breast

For dill and vegetable rice:

2 cups low sodium chicken broth
1 Tablespoon olive oil
1 cup brown rice
2 cups baby spinach
½ red bell pepper, cut into small dice
½ cucumber, peeled, seeded and cut into small dice
¼ small red onion, cut into small dice
6 oz cherry tomatoes, halved, about
1 full cup
*Optional ¼ cup feta cheese, about 1 ounce, crumbled
1 Tablespoon fresh dill, chopped
1 lemon, juiced and zested
½ teaspoon kosher salt
¼ black teaspoon black pepper
2 Tablespoons olive oil

For Mediterranean chicken:

In a small bowl, combine Greek yogurt, olive oil, lemon zest & juice, vinegar, garlic, paprika, oregano, and salt & pepper. Pour marinade into nonreactive bowl or Ziploc bag, and add chicken making sure to coat completely. Marinate for at least an hour, overnight if possible. In a pinch give it at least 20 minutes.

Preheat the oven to 450 degrees and arrange the oven rack to the top third. Line a baking sheet with parchment or foil.

Remove chicken from marinade and lay out evenly onto the baking sheet. Place into the preheated oven and bake for 10-12 minutes or until the chicken is cooked through and no longer pink the middle. Discard any leftover marinade.

For dill and vegetable rice:

In a small sauce pot with a lid, bring the broth to a boil with the olive oil.

Once boiling, add rice, lower heat to simmer and cover with the lid. Allow the rice to absorb the liquid, about 35 minutes.

Fluff the rice with a fork, cool slightly. If liquid evaporates before rice is fully cooked, add a bit of pure water, a few tablespoons at a time.

In a large bowl, combine the spinach, red bell pepper, cucumber, onion, tomato, feta cheese, dill, lemon juice & zest, salt & pepper, and olive oil, stir to combine – set aside.

Once the rice is slightly cooled add it to the large bowl of vegetables and stir to combine.

Serve rice warm topped with (4 ounces) chicken.

Per Serving: 536 Calories; 22g Fat (4g sat); 38g Protein; 48g Carbohydrate; 3g Dietary Fiber; 75mg Cholesterol; 1122mg Sodium.