Roasted Chicken and Rice Bowl

Ingredients

• 4 skin-on bone-in chicken thighs
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 4-5 minced garlic cloves
• Zest and juice of 1 large lemon
• Salt and fresh cracked pepper to taste
• 1 tbsp smoked paprika
• 1 tbsp oregano
• 1/4-1/2 tsp cayenne pepper
• 3 tbsp thick Greek yogurt
• Handful fresh mint (about 3 tbsp)
• 2 scallions (green and white parts)
• 1/2 large jalapeño
• 1 tbsp olive oil
• Juice of 1/2 lemon
• Low carb rice (or preferred rice/quinoa)
• 1 tomato, diced
• 1/2 onion, diced
• 1 jalapeño, diced
• Fresh cilantro
• 1/2 tbsp sumac
• Drizzle of olive oil
• Lemon juice to taste

Method

1. 1

   Dab chicken thighs dry with a paper towel and place in a bowl.

2. 2

   In a medium mixing bowl, combine 2 tbsp olive oil, tomato paste, minced garlic, lemon zest and juice, salt, pepper, smoked paprika, oregano, and cayenne pepper.

3. 3

   Add the marinade to the chicken, mixing well to coat all sides, and refrigerate for 2 to 6 hours or overnight.

4. 4

   Preheat oven to 410°F. Remove chicken from the refrigerator and let it sit at room temperature for about 30 minutes.

5. 5

   Place chicken on a wire rack over a baking sheet and roast at 410°F for 35-40 minutes.

6. 6

   In a food processor, blend the Greek yogurt, mint, scallions, 1/2 jalapeño, 1 tbsp olive oil, juice of 1/2 lemon, salt, and pepper until smooth.

7. 7

   Cook rice according to package instructions.

8. 8

   In a bowl, mix together the diced tomato, onion, jalapeño, cilantro, sumac, salt, a drizzle of olive oil, and lemon juice to make the salad.

9. 9

   Plate the cooked rice with the roasted chicken, salad, and herb yogurt sauce.