What are the main ingredients in Yoghurt-marinated Chicken & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Yoghurt-marinated Chicken & Rice?

Calories: 1048, Carbs: 107 grams, Fat: grams, Protein: 69.9 grams, Sugar: 22 grams, Salt: 1032 grams

How do I prepare Yoghurt-marinated Chicken & Rice?

MARINATE: Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine the yoghurt, the grated garlic, ½ the oregano leaves, a squeeze of lemon juice (to taste), ½ the spice mix, and seasoning. Add the chicken pieces and toss to coat. Set aside in the fridge for 15 minutes. VEGGIES: Thoroughly rinse and roughly slice the halved leeks. Place a pot (with a lid and large enough for the rice) over medium high-heat with a drizzle of oil and a generous knob of butter. When hot, fry the sliced leeks and the carrot pieces until turning lightly golden, 5-6 minutes. Add the remaining spice mix and fry until fragrant, 1-2 minutes. SAVOURY RICE: Add the rinsed rice and a pinch of salt to the pot with the leeks. Pour in 300ml of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. ROAST CHICKEN: Whilst the rice is on the go, place the marinated chicken on a roasting tray, without the excess marinade. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5 minutes, coat the chicken in the reserved marinade. FRESH SALAD: In a salad bowl, combine a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning. Add the shredded leaves, the chopped sun-dried tomatoes, and the cheese shavings. TIME TO EAT: Make a bed of the savoury rice. Top with the delicious yoghurt chicken and all the tray juices. Serve alongside the fresh salad and garnish with the remaining oregano. Well done, Chef!

What should be prepared from my kitchen to make Yoghurt-marinated Chicken & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Yoghurt-marinated Chicken & Rice

Name: Yoghurt-marinated Chicken & Rice
Prep time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

We’re making mmmarinated chicken today, Chef! Yoghurt, garlic, lemon juice, fresh oregano & a special UCOOK spice mix combine to make this chicken shine! This succulent oven-roasted chicken is sided with a serving of leek & carrot jasmine rice and a zesty sun-dried tomato & cheese shaving salad.

Yoghurt-marinated Chicken & Rice

with a sun-dried tomato salad

Hands on Time: 35 - 50 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Carrot
Chicken
Free-range Chicken Pieces
Fresh Oregano
Garlic Clove
Garlic Cloves
Greek Yoghurt
Italian-style Hard Cheese
Jasmine Rice
Leeks
Lemon
Salad Leaves
Spice Mix
Sun-Dried Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Yoghurt-marinated Chicken & Rice

Serves 1

MARINATE
Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine the yoghurt, the grated garlic, ½ the oregano leaves, a squeeze of lemon juice (to taste), ½ the spice mix, and seasoning. Add the chicken pieces and toss to coat. Set aside in the fridge for 15 minutes.
VEGGIES
Thoroughly rinse and roughly slice the halved leeks. Place a pot (with a lid and large enough for the rice) over medium high-heat with a drizzle of oil and a generous knob of butter. When hot, fry the sliced leeks and the carrot pieces until turning lightly golden, 5-6 minutes. Add the remaining spice mix and fry until fragrant, 1-2 minutes.
SAVOURY RICE
Add the rinsed rice and a pinch of salt to the pot with the leeks. Pour in 150ml of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
ROAST CHICKEN
Whilst the rice is on the go, place the marinated chicken on a roasting tray, without the excess marinade. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5 minutes, coat the chicken in the reserved marinade.
FRESH SALAD
In a salad bowl, combine a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning. Add the shredded leaves, the chopped sun-dried tomatoes, and the cheese shavings.
TIME TO EAT
Make a bed of the savoury rice. Top with the delicious yoghurt chicken and all the tray juices. Serve alongside the fresh salad and garnish with the remaining oregano. Well done, Chef!

Free-range Chicken Pieces - 2
Greek Yoghurt - 50ml
Garlic Clove - 1
Fresh Oregano - 3g
Lemon - 1
Spice Mix - 20ml
Leeks - 100g
Carrot - 120g
Jasmine Rice - 75ml
Salad Leaves - 20g
Sun-dried Tomatoes - 25g
Italian-style Hard Cheese - 20g

Download the Recipe

Serves 2

MARINATE
Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine the yoghurt, the grated garlic, ½ the oregano leaves, a squeeze of lemon juice (to taste), ½ the spice mix, and seasoning. Add the chicken pieces and toss to coat. Set aside in the fridge for 15 minutes.
VEGGIES
Thoroughly rinse and roughly slice the halved leeks. Place a pot (with a lid and large enough for the rice) over medium high-heat with a drizzle of oil and a generous knob of butter. When hot, fry the sliced leeks and the carrot pieces until turning lightly golden, 5-6 minutes. Add the remaining spice mix and fry until fragrant, 1-2 minutes.
SAVOURY RICE
Add the rinsed rice and a pinch of salt to the pot with the leeks. Pour in 300ml of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
ROAST CHICKEN
Whilst the rice is on the go, place the marinated chicken on a roasting tray, without the excess marinade. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5 minutes, coat the chicken in the reserved marinade.
FRESH SALAD
In a salad bowl, combine a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning. Add the shredded leaves, the chopped sun-dried tomatoes, and the cheese shavings.
TIME TO EAT
Make a bed of the savoury rice. Top with the delicious yoghurt chicken and all the tray juices. Serve alongside the fresh salad and garnish with the remaining oregano. Well done, Chef!

Free-range Chicken Pieces - 4
Greek Yoghurt - 100ml
Garlic Cloves - 2
Fresh Oregano - 5g
Lemon - 1
Spice Mix - 40ml
Leeks - 200g
Carrot - 240g
Jasmine Rice - 150ml
Salad Leaves - 40g
Sun-dried Tomatoes - 50g
Italian-style Hard Cheese - 40g

Download the Recipe

Serves 3

MARINATE
Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine the yoghurt, the grated garlic, ½ the oregano leaves, a squeeze of lemon juice (to taste), ½ the spice mix, and seasoning. Add the chicken pieces and toss to coat. Set aside in the fridge for 15 minutes.
VEGGIES
Thoroughly rinse and roughly slice the halved leeks. Place a pot (with a lid and large enough for the rice) over medium high-heat with a drizzle of oil and a generous knob of butter. When hot, fry the sliced leeks and the carrot pieces until turning lightly golden, 6-7 minutes. Add the remaining spice mix and fry until fragrant, 1-2 minutes.
SAVOURY RICE
Add the rinsed rice and a pinch of salt to the pot with the leeks. Pour in 450ml of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
ROAST CHICKEN
Whilst the rice is on the go, place the marinated chicken on a roasting tray, without the excess marinade. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 5 minutes, coat the chicken in the reserved marinade.
FRESH SALAD
In a salad bowl, combine a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning. Add the shredded leaves, the chopped sun-dried tomatoes, and the cheese shavings.
TIME TO EAT
Make a bed of the savoury rice. Top with the delicious yoghurt chicken and all the tray juices. Serve alongside the fresh salad and garnish with the remaining oregano. Well done, Chef!

Free-range Chicken Pieces - 6
Greek Yoghurt - 150ml
Garlic Cloves - 3
Fresh Oregano - 8g
Lemon - 1
Spice Mix - 60ml
Leeks - 300g
Carrot - 360g
Jasmine Rice - 225ml
Salad Leaves - 60g
Sun-dried Tomatoes - 75g
Italian-style Hard Cheese - 60g

Download the Recipe

Serves 4

MARINATE
Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine the yoghurt, the grated garlic, ½ the oregano leaves, a squeeze of lemon juice (to taste), ½ the spice mix, and seasoning. Add the chicken pieces and toss to coat. Set aside in the fridge for 15 minutes.
VEGGIES
Thoroughly rinse and roughly slice the halved leeks. Place a pot (with a lid and large enough for the rice) over medium high-heat with a drizzle of oil and a generous knob of butter. When hot, fry the sliced leeks and the carrot pieces until turning lightly golden, 6-7 minutes. Add the remaining spice mix and fry until fragrant, 1-2 minutes.
SAVOURY RICE
Add the rinsed rice and a pinch of salt to the pot with the leeks. Pour in 600ml of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
ROAST CHICKEN
Whilst the rice is on the go, place the marinated chicken on a roasting tray, without the excess marinade. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 5 minutes, coat the chicken in the reserved marinade.
FRESH SALAD
In a salad bowl, combine a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning. Add the shredded leaves, the chopped sun-dried tomatoes, and the cheese shavings.
TIME TO EAT
Make a bed of the savoury rice. Top with the delicious yoghurt chicken and all the tray juices. Serve alongside the fresh salad and garnish with the remaining oregano. Well done, Chef!