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
Turmeric-marinated chicken thighs (see note below)
Cooked white rice
What You'll Need
Salt and freshly ground pepper
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.
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.
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.
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.
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.
Spoon the herbed rice onto plates, top with the chicken, and dollop with the cucumber salad. Serve warm, with the lemon wedges for squeezing.