Lemon-oregano chicken over rice with chopped salad and cool sauce

$4.35/servingat the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• chicken thigh (boneless, trimmed)500 g
• basmati rice1 scant cup
• cucumber1 ea
• cherry tomato1 pint
• red onion½
• feta cheese80 g
• lemon1 ea
• oregano1½ tsp dried
• olive oil4 tbsp
• garlic2 cloves
• sour cream⅓ cup

Method

1Marinate

• •Mince the garlic.
• •Toss the chicken with 2 tbsp of the olive oil, half of the lemon juice, half of the garlic, the oregano, a good pinch of salt and pepper.
• •Rest the chicken 15 minutes while you prep the rest.

2Start the rice

• •Rinse the rice until the water runs clear.
• •Cook the rice with 1⅓ cups salted water: boil, cover, and simmer on low 15 minutes.
• •Rest covered off the heat until serving.

3Sauce & salad

• •Meanwhile, grate half of the cucumber and squeeze it dry in your fist.
• •Stir the grated cucumber into the sour cream with the remaining garlic (grated) and a pinch of salt.
• •Dice the remaining cucumber, the cherry tomatoes and the red onion.
• •Toss the diced vegetables with 1 tbsp of the olive oil, the remaining lemon juice and salt.

4Cook the chicken

• •Heat the last 1 tbsp of olive oil in a skillet over medium-high heat.
• •Cook the chicken 5 to 6 minutes per side until charred at the edges and 165F inside.
• •Rest the chicken 5 minutes, then slice.

5Plate

• •Divide the rice among bowls.
• •Top with the sliced chicken and the chopped salad.
• •Add a big spoon of the sauce and crumble the feta over everything.