Lemon yogurt chicken breast cubes with vegetable rice

Lemon yogurt chicken breast cubes with vegetable rice

Dinner / Easy / International / Greek

Good for

4-5 servings

Food Preparation

60 min

Cooking time

30 min



  • 1 Lemon Zest
  • ⅓ cup Lemon Juice
  • 1 tsp Salt, divided
  • 2 cups Basmati Rice, washed and soaked in cold water
  • 2 tbsp Butter
  • Fresh Parsley Leaves for garnishing


  1. Place the marinated chicken cubes in a big bowl and add olive oil, dried thyme, garlic, lemon juice, zest, and half teaspoon of salt and mix well.
  2. Preheat the oven to 220 degrees and arrange the chicken on a baking sheet in a single layer then cook for 20-25 minutes until cooked through.
  3. Meanwhile drain the rice well and melt the butter in a big pot and sauté the mixed vegetables with the rice for 2 minutes over medium high heat.
  4. Add 3 and half cups of water and lower the heat. Cover the pot and keep to cook for 20 minutes until the rice absorb all the water.
  5. In a big serving plate scoop the vegetable rice and place the chicken cubes on top of it. Garnish with fresh parsley leaves and serve warm with desired fresh salad.

Note: The chicken can be cooked in a pan or in an air fryer based on your preference.