Mediterranean-Inspired Chicken Thigh and Rice
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Mediterranean-Inspired Chicken Thigh and Rice

Mediterranean-Inspired Chicken Thigh and Rice

with Tomato-Feta Salsa

Lemon pepper-dusted chicken thighs are cooked together with the rice in this Mediterranean-inspired dish, which helps to ensure they come out tender and full of flavour. A bright and briny tomato-feta salsa is served alongside to add freshness to every savoury bite.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

280 g

Chicken Thighs

¾ cup

Parboiled Rice

1 unit

Red Onion

2 unit

Garlic, cloves

56 g

Baby Spinach

1 unit


1 unit

Chicken Broth Concentrate

1 tbsp

Lemon-Pepper Seasoning

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit


Not included in your delivery

0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp


0.31 tsp


2 tsp



Nutrition Values

Calories650 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate74 g
Sugar6 g
Dietary Fiber7 g
Protein39 g
Cholesterol160 mg
Sodium1100 mg
Trans Fat0.4 g
Potassium1500 mg
Calcium175 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Measuring Spoons
Large Non-Stick Pan
Small Bowl
Measuring Cups


  • Peel, then mince or grate garlic.
  • Peel, then cut onion into 1/4-inch pieces.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges. 
  • Roughly chop spinach.
Cook chicken
  • Heat a large non-stick pan over medium-high heat.
  • While the pan heats, pat chicken dry with paper towels. Season with salt and 1 tsp Lemon-Pepper Seasoning (dbl for 4 ppl).
  • When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. (NOTE: Chicken will finish cooking in step 4.)
  • Transfer chicken to a plate.
  • Carefully wipe the pan clean.
Cook aromatics
  • Heat the same pan over medium.
  • When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.
  • Add onions. Cook, stirring occasionally, until slightly softened, 1-2 min.
  • Add garlic and 1/2 tsp Lemon-Pepper Seasoning (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec.
Cook rice
  • Stir in rice, broth concentrate, half the lemon juice, 1/4 tsp (1/2 tsp) salt and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high.
  • Arrange chicken and any juices from plate over top. 
  • Reduce to medium-low. Cover and cook until rice is tender, liquid is absorbed and chicken is cooked, 15-18 min.** (TIP: Rice will abdsorb extra broth while it rests.)
  • Transfer cooked chicken to a clean cutting board.
  • Sprinkle spinach over rice. Remove from heat, cover, then set aside for 3-5 min.
Make tomato-feta salsa
  • Meanwhile, cut tomato into 1/4-inch pieces.
  • Add tomatoes, half the feta, 1/4 tsp (1/2 tsp) lemon zest, 1/2 tsp oil, 1/8 tsp sugar (dbl both for 4 ppl) and remaining lemon juice to a small bowl.
  • Season with pepper, to taste, then stir to combine.
  • Squeeze a lemon wedge over top, if desired.
Finish and serve
  • Thinly slice chicken
  • Add remaining feta to rice, then stir until spinach is lightly wilted, 30 sec.
  • Divide rice between plates, then top with chicken.
  • Spoon tomato-feta salsa over chicken.
Modularity step (under step 2)

If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.

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