This recipe was part of the Weeknight Dinners menu last week. The three other dishes on the menu include a falafel bowl, a falafel pita, and a market salad with chicken, fruit, and nuts. Recipes incorporate crisp vegetables, lots of lemon, and, of course, tons of fresh herbs. You’ll batch cook some rice, sauté some chicken thighs, and bake some falafel so you’re all set for the week ahead. A traditional Greek salad and a simple garlic yogurt sauce round things out and bring several dishes together. Join the cooking club now if you’d like access to this menu and all previous menus. You’ll also get weekly batch cook guides so you can prep ahead and shopping lists so you can get in and out of the store in no time.

INGREDIENTS 

FOR THE LEMON RICE

• 1/2 cup brown basmati rice

• 1 cup vegetable broth, low-sodium

• 1/2 cup red onion, chopped

• 1 garlic clove, chopped

• 2 tsp lemon juice

• 2 Tbsp parsley, finely chopped

• 2 Tbsp dill, finely chopped

• 1 tsp extra virgin olive oil

FOR THE SAUTÉED CHICKEN THIGHS

• 6 oz chicken thighs

• 1/2 Tbsp extra virgin olive oil

• kosher salt

• pepper

FOR THE TRADITIONAL GREEK SALAD

• 1 1/2 cups tomatoes, cut into 1 in wedges

• 1 1/2 cups persian cucumber, sliced into 1/2 in rounds

• 1/4 cup red onion, thinly sliced

• 1 tsp dried oregano

• 2 tsp lemon juice

• 1 tsp extra virgin olive oil

FOR THE PLATE

• 1 Tbsp parsley, finely chopped

• 1 Tbsp dill, finely chopped

• 1 Tbsp cilantro, finely chopped

INSTRUCTIONS 

PREPARE THE RICE

Rinse rice in a mesh strainer until water runs clear.

In a saucepan, heat olive oil on medium heat and add onion and garlic; saute for 5 minutes or until the onion is translucent. Add brown basmati rice add vegetable broth and bring to a boil.

Cover with a tight-fitting lid; reduce heat to maintain a low simmer and cook for 40 minutes. With the lid on, remove from heat and steam for 10.

Fluff with a fork and mix in lemon juice, parsley, and dill.

SAUTÉ THE CHICKEN

Heat oil in a nonstick skillet over medium heat. Season chicken with salt and pepper; add to skillet and cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6 to 7 more minutes, or until no longer pink.

MAKE THE SALAD AND SERVE

In a large bowl add tomatoes, cucumber, and onion; top with oregano, olive oil, and lemon juice; gently combine.

Serve chicken and rice with greek salad and fresh herbs.

Notes

Finish with some extra lemon juice if you’d like.

Feta and / or yogurt would be a great addition here as well.

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.