CrustyCrab
Recipes

MediterraneanBoneless, skin-on chicken breast

Chicken and Rice Bowls with Lemon-Garlic Yogurt

Roasted chicken breast sliced over stock-cooked rice with a bright lemon-garlic yogurt and scallions.

Calories
535kcal
Protein
40g
Carbs
39g
Fat
21g
Total, 30 min active
50 min, plus dry-brining
Servings
4

Nutrition is per serving.

Ingredients

  • 2 boneless, skin-on chicken breasts, salted ahead
  • 1 cup long-grain rice, such as basmati or jasmine
  • 1½ cups chicken stock
  • 1 cup plain whole-milk or Greek yogurt
  • 1 lemon, zested and juiced
  • 1 garlic clove, finely grated
  • 2 tbsp olive oil
  • 2 scallions, sliced
  • Salt and pepper
  • Cucumber and fresh dill or parsley, optional

Steps

  1. Dry-brine. Salt the breasts and leave them uncovered in the fridge until you cook them.
  2. Roast. Heat the oven to 400°F and roast the breasts 20–25 minutes to 160°F inside. Being boneless, they cook quickly, so check early. For crispier skin, sear them skin-side down in a cast iron pan for 4–5 minutes first, then finish in the oven about 12 minutes. Rest 10 minutes before slicing.
  3. Cook the rice. Rinse the rice under cold water until it runs mostly clear, then drain. Combine with the stock, bring to a boil, then cover and cook on low 15–18 minutes. Rest off the heat, still covered, 10 minutes, then fluff with a fork.
  4. Make the yogurt. Whisk the yogurt with the lemon zest and juice, grated garlic, olive oil and a good pinch of salt. Let it sit at least 10 minutes so the garlic mellows, then adjust with more lemon or salt until bright and tangy.
  5. Assemble. Slice the chicken against the grain. Build each bowl with rice, sliced chicken, a generous spoon of the yogurt and a scatter of scallions, plus cucumber and herbs if you like.

Notes

  • Resting matters: cutting straight from the oven spills the juices. Ten minutes lets carryover heat bring the meat to a juicy 165°F.
  • Stock, not water, for the rice is what makes these taste like more than plain rice.
  • At high altitude (around 5,000 ft): water boils cooler, so the rice may want a couple of extra minutes or a splash more stock. Keep the lid on and don’t rush the rest.