Chicken with Yogurt-Lemon White Sauce

Ingredients

• Lemon juice

  Raw

  2 tbsp or 30g

• Oregano

  Spices, dried

  6 tsp, ground or 11g

• Coriander seed

  Spices

  1 tsp or 2g

• Garlic

  Raw

  6 clove or 18g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 ½ lb or 1.13kg

• Light mayonnaise

  Salad dressing, light

  5 tbsp or 75g

• Greek yogurt

  Plain, whole fat

  ⅔ cup or 160g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Vinegar

  Distilled

  2 tbsp or 30g

• Parsley

  Raw

  1 tbsp or 4g

• Lemon juice

  Raw

  1 tsp or 5g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

Directions

1. For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Place the chicken in a 1-gallon zip-top bag and add half of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade (see Note).
2. Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165 degrees F. on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.
3. Using a chef’s knife, roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.
4. For the sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, parsley, 1 teaspoons lemon juice, and black pepper, to taste. Whisk to combine. Season to taste with salt.
5. For the rice: Prepare rice as per package directions; set aside.
6. To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice among four to six plates. Pile the chicken on top of the rice. Top with the white sauce. Serve immediately and enjoy!

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