Good Eggs Meal Kits
Turmeric Chicken with Herbed Rice & Cucumber Salad Kit
Product Details
Yogurt-marinated chicken thighs get pounded into thin cutlets so they cook in a flash. Their richness is offset by a cooling cucumber salad and herb-packed fluffy rice.
Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Cucumbers
Garlic
Parsley
Dill
Yogurt
Turmeric-marinated chicken thighs (see note below)
Cooked white rice
Lemons
What You'll Need
Olive oil
Salt and freshly ground pepper
Step 1
Chop the cucumbers into bite-size pieces. Finely chop 2 cloves garlic. Chop all of the parsley and dill, including a bit of the stems.
Step 2
In a bowl, combine the cucumbers, garlic, ¼ cup of the parsley, and ½ cup of the dill. Add the yogurt and 2 tablespoons olive oil, season with salt and pepper, and stir to combine.
Step 3
Remove the chicken from the packaging. In between two sheets of parchment paper set on your work surface, pound the chicken pieces, one at a time, with a heavy skillet until evenly flat. Set aside.
Step 4
In a large frying pan over medium heat, warm 3 tablespoons olive oil. When the oil shimmers, working in batches if necessary, add the chicken and cook until the chicken is no longer pink at the center, about 3 minutes per side. Transfer to a plate and sprinkle lightly with salt.
Step 5
Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Transfer the rice to a bowl and fluff with a fork. Add the juice of 1 lemon, 1 tablespoon olive oil, and the remaining herbs. Season with salt and pepper. Slice the other lemon into wedges.
Step 6
Spoon the herbed rice onto plates, top with the chicken, and dollop with the cucumber salad. Serve warm, with the lemon wedges for squeezing.
