A delightful one-pan meal featuring tender chicken thighs baked with fluffy rice, capsicum, and onion, finished with a bright and zesty lemon garlic yogurt sauce.
Lemon Garlic Chicken & Rice Bake
A delightful one-pan meal featuring tender chicken thighs baked with fluffy rice, capsicum, and onion, finished with a bright and zesty lemon garlic yogurt sauce.
Ingredients
- 4 large boneless skinless chicken thighs
- 1 cup long-grain white rice rinsed
- 2 cups chicken broth or water
- 1 large red bell pepper sliced
- 1 medium onion sliced
- 2 tbsp olive oil
- 1 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup plain Greek yogurt
- 1 clove garlic minced
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp fresh parsley chopped (optional
Instructions
- 1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- 2. In a medium bowl, toss chicken thighs with 1 tablespoon of olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
- 3. In the prepared baking dish, combine the rinsed rice with chicken broth or water.
- 4. Arrange the seasoned chicken thighs, sliced bell pepper, and sliced onion evenly over the rice mixture in the baking dish.
- 5. Bake for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the rice is tender and has absorbed the liquid.
- 6. While the dish bakes, prepare the lemon garlic yogurt sauce: In a small bowl, whisk together the Greek yogurt, minced garlic, and freshly squeezed lemon juice.
- 7. Once baked, remove the dish from the oven. Let it rest for 5 minutes.
- 8. Drizzle the lemon garlic yogurt sauce generously over the chicken and rice. Garnish with fresh parsley, if desired, and serve immediately.
Notes
For extra crispiness, you can broil the chicken for the last 2-3 minutes. Feel free to add other vegetables like zucchini or cherry tomatoes. Ensure your chicken broth is low-sodium to control salt levels.
