Marinaded Greek Chicken and Lemon Rice

INGREDIENTS

Chicken and Marinade

• 1 lb chicken tenderloins 
• 1 c. plain greek yogurt
• 1 tbsp. white vinegar
• 1/2 c. olive oil
• 1/2 c. lemon juice (2 large lemons)
• 1/2 c. fresh parsley, chopped 
• 1 tbsp. dried oregano
• 2-3 cloves garlic, minced 
• kosher salt 
• black pepper

Rice

• olive oil
• 1 yellow onion, diced
• 1/2 minced garlic from earlier 
• 2 c. jasmine rice
• 4 c. chicken/vegetable broth

DIRECTIONS

1. Begin to prep your vegetables by dicing the yellow onion and mincing your garlic. You will then need some fresh lemon juice, so squeeze about two large lemons or until you have 1/2 cup of juice. Save a few lemon slices/wedges for garnish at the end. Finish your prep by chopping the parsley and prepare to make the marinade
2. For the marinade,  combine the greek yogurt, olive oil, oregano, vinegar, parsley, lemon juice, salt, pepper and HALF of your minced garlic from earlier in a bowl, and mix until well incorporated. You want it to still be liquid, so add some more olive oil or lemon juice if it is too thick. If it is too thin, add some more greek yogurt
3. For the chicken, add either tenderloin or breast into a zip loc bag, and pour HALF of your marinade into the bag and mix to cover the chicken. You want to save the other half for the rice to provide extra flavor. You can marinade the chicken from 30 min prior to cooking, up to overnight 
4. For the rice, get a large saucepan or pot and turn to medium high, add some olive oil and add in the onions. Saute for a few minutes and add some salt halfway through to let out some moisture. Then add your garlic and saute for another 30 - 45 seconds before adding your marinade into the pan. Bring this to a slight simmer, and add in your white rice. Mix this around until the rice is fully coated, and toast for 2-3 minutes. Then add your chicken/vegetable broth and bring to a boil, before turning to low and covering, cooking for 20-25 minutes
5. At this point, take a large stainless steel or cast iron skillet and turn to medium high. Add in some olive oil and then your marinaded Chicken, and sear for 4-5 minutes per side. This is going to depend on the cut you are using, so chicken breast will take longer. Set aside to cool once finished
6. At about the 20 minute mark, check your rice to see if it's finished. You will know when you move the rice with a spatula and there is no excess liquid on the bottom. If the rice is starting to stick, remove from heat to avoid burning. You can now season to taste with Salt, Pepper or Lemon juice
7. For presentation, add the chicken and extra lemon slices directly on top of the rice, and sprinkle with some extra parsley. Please enjoy!