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 taste buds 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. Roughly chop parsley.
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. Carefully slice each chicken breast in half, parallel to the cutting board. 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. (TIP: Don't overcrowd the pan; cook the chicken in two batches if needed, using 1/2 tbsp oil per batch!) Transfer to a baking sheet. Bake in the middle of the oven until chicken is cooked through, 8-10 min.**
While the chicken bakes, 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 half the parsley, then season with salt. Thinly slice chicken. Divide chicken, rice and salad between plates. Sprinkle remaining parsley and remaining feta over top. Squeeze over a lemon wedge, if desired.