1-Getting started: Getting started with this Mediterranean Chicken Rice Recipe is straightforward and fun. Begin by preheating your oven to 480F/250C to get that perfect char on the chicken. This step ensures everything comes together smoothly for a delicious meal in about 35 minutes.

2-First: mix the marinade for the chicken by combining 4 crushed garlic cloves, 2 tablespoons lemon juice, 1 tablespoon white wine vinegar, 1 tablespoon olive oil, 2 tablespoons dried oregano (or a substitute), 2 tablespoons Greek yogurt, 1 teaspoon salt, 1 teaspoon smoked paprika, and 1 teaspoon ground cumin in a bowl. Toss in 1 lb (500g) diced boneless, skinless chicken thighs and let it marinate for up to 24 hours for better taste.

3-Next, for the rice, melt 2 tablespoons butter in a pot over medium heat. Add 1 teaspoon ground turmeric and 1 teaspoon ground cumin, stir until fragrant, then mix in 1 1/2 cups long-grain rice. Toast it lightly before adding 2 1/2 cups chicken stock, 1/2 teaspoon salt, and black pepper to taste. Bring to a boil, cover, and simmer for 15 minutes, then let it steam for 10 minutes.

4-While the rice cooks, line an oven tray with baking paper and spread the marinated chicken in a single layer. Bake for 20 minutes until it’s golden and charred. At the same time, prepare the salad by dicing 1 cucumber and quartering 7 oz (200g) cherry tomatoes, then toss with 2 teaspoons sumac, 1/2 teaspoon salt, and black pepper to taste.

5-Finally, assemble the bowls by dividing the rice, adding the chicken and salad on top, and dolloping with tzatziki. Garnish with a handful of flat-leaf parsley and serve with optional flatbreads. This process makes the meal both nutritious and full of flavor, with about 488 calories per serving.