Lemon Yogurt Chicken Breast Cubes with Vegetable Rice Recipe
Savor the tangy and tender Lemon Yogurt Chicken Breast Cubes paired with flavorful vegetable rice. Made with Sadia Marinated Chicken Breast Cubes, this Greek-inspired recipe is a wholesome dinner idea.
Lemon Yogurt Chicken Breast Cubes with Vegetable Rice Recipe
Savor the tangy and tender Lemon Yogurt Chicken Breast Cubes paired with flavorful vegetable rice. Made with Sadia Marinated Chicken Breast Cubes, this Greek-inspired recipe is a wholesome dinner idea.
Cooking Time
0 Mins
Baking
| Sadia Easy and Juicy Marinated Chicken Breast Cubes – Yogurt and Pepper | 600g |
| Sadia Frozen Mixed Vegetables with Corn | 1 cup |
| Olive oil | ¼ cup |
| Garlic, minced | 4-5 cloves |
| Dried thyme | 2 tbsp |
| Lemon zest | 1 |
| Lemon juice | ⅓ cup |
| Salt, divided | 1 tsp |
| Basmati rice, washed and soaked in cold water | 2 cups |
| Butter | 2 tbsp |
| Fresh parsley leaves for garnish |
How to Make Lemon Yogurt Chicken Breast Cubes with Vegetable Rice Recipe:
Marinate the Chicken:
Place Sadia Marinated Chicken Breast Cubes in a large bowl.
Add olive oil, dried thyme, minced garlic, lemon juice, lemon zest, and ½ tsp of salt.
Toss well to coat, cover, and refrigerate for 30 minutes.
Bake the Chicken:
Preheat the oven to 220°C.
Arrange the chicken cubes on a baking sheet in a single layer.
Bake for 20-25 minutes or until fully cooked. Alternatively, cook in a pan or air fryer as per your preference.
Prepare the Vegetable Rice:
Drain the soaked rice thoroughly. In a large pot, melt butter over medium-high heat.
Add Sadia Frozen Mixed Vegetables and sauté with the rice for 2 minutes. Add 3½ cups of water, bring to a boil, then lower the heat.
Cover and cook for 20 minutes until the water is absorbed and the rice is tender.
Assemble and Serve:
In a large serving plate, scoop the vegetable rice and top it with the baked chicken cubes.
Garnish with fresh parsley leaves and serve warm with a fresh salad of your choice.
86 Calories
90 Calories
90 Calories
