Succulent chicken thighs pair perfectly with our favourite puckery lemon-pepper spice blend. Fluffy rice, crunchy salad and a sprinkle of salty feta will transport your tastebuds to the shores of the Mediterranean in no time!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Feta Cheese, crumbled(ContainsMilk/Lait)
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Add 1 1/4 cups water, 1/2 tsp Lemon Pepper Seasoning (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges.
Add rice to the pot of boiling water. Reduce heat to medium-low. Cook, still covered, until rice is tender and liquid is absorbed, 15-18 min.
While the rice cooks, pat chicken dry with paper towels. Season with remaining Lemon Pepper Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer to a baking sheet. Bake in the middle of the oven until chicken is cooked through, 8-10 min.**
While the chicken cooks, whisk together 1/2 tbsp lemon juice, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) in a large bowl. Add tomatoes, spring mix and half the feta. Season with salt and pepper, then toss to combine.
Fluff rice with a fork. Stir in lemon zest and season with salt. Thinly slice chicken. Divide chicken, rice and salad between plates. Sprinkle remaining feta over chicken and rice. Squeeze over a lemon wedge, if desired.