Mediterranean Chicken & Rice Bowl

1. Place 4 bone-in skin-on chicken thighs in a bowl. You can also use skinless. I like to keep the skin on during the cooking process to keep things juicy, then remove it before eating.
2. Drizzle 2 TSP olive oil, season with a couple generous pinches of salt, fresh cracked pepper.
3. Process together 1 large handful basil, 4-5 garlic cloves, the juice of 1 large juicy lemon, 2 tbsp tomato paste, 1 tbsp dijon mustard, salt, & pepper. Process really well in a food processor.
4. Add the processed mixture to the chicken, toss the chicken really well, then for best results let this sit for 2-6 hrs to marinate. Or you can proceed to next step if you want to eat right away.
5. When you’re ready to eat, preheat oven at 220C. Bring the chicken out of the fridge and let sit for 30 mins to come up to room temp. Grab a cast iron pan, spray with avocado oil, place the chicken at the base along with diced red onion.
6. Pop into the oven for 35-39 mins. Time varies by oven and thickness of your chicken.
7. Make a simple salad by mixing 1/2 finely diced red onion, 2-3 diced cucumber, 2 diced bell peppers, 3-4 tablespoons freshly chopped parsley, 1 ounce of crumbled feta, 1 tablespoons olive oil, the juice of 1/2 lemon, 1.5 tsp sumac, a generous pinch of salt and pepper. Give it a good mix, taste, and adjust.
8. Make your favorite rice according to instructions.
9. Remove pan out of the oven, top with cooked rice & salad, top with 4-5 tbsp thick yogurt, and dust with sumac. ENJOY!

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