25-Min Spiced Chicken & Rice with Salad
Tender chicken thighs seared with warm spices, then finished with fluffy rice and a tangy tzatziki. Complete with fresh salad on the side for a Lebanese-inspired weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ medium onion, diced
- 1 tsp total (0.5 tsp each) ground cumin and cinnamon
- ¾ cup tzatziki sauce
- 2 tbsp fresh lemon juice
- 2 cups loosely packed mixed salad greens (lettuce, tomato, cucumber)
Instructions
- 1
Pat chicken dry and season generously with salt, pepper, cumin, and cinnamon.
- 2
Heat oil in a large skillet over medium-high heat until shimmering, about 60 seconds.
- 3
Sear chicken 4 minutes per side until golden brown, then remove to a plate.
- 4
In the same skillet, soften diced onion for 3 minutes, then add rice and stir for 1 minute until coated.
- 5
Pour in broth, return chicken to the pan, cover, and simmer over medium-low heat for 12 minutes until rice is tender.
- 6
Squeeze lemon juice over everything. Serve rice and chicken alongside fresh salad and tzatziki drizzled with olive oil.
Tools you’ll need
- 12-inch skillet with lid
- measuring cups and spoons
- knife and cutting board
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