Take 1/3 cup of Greek yogurt and place it in a mixing bowl.
Greek Yogurt 0.33cup
Add olive oil, minced garlic cloves, juice of a lemon, and chopped fresh parsley to the yogurt.
Olive Oil appropriate amount
Garlic Cloves appropriate amount
Lemon 1whole
Fresh Parsley appropriate amount
Add sumach, oregano, and crushed red pepper to the marinade mixture. Mix well.
Sumach appropriate amount
Oregano appropriate amount
Crushed Red Pepper appropriate amount
Place chicken tenderloins into the marinade, ensuring they are fully coated. Wash hands thoroughly after handling raw chicken to avoid cross-contamination.
Chicken Tenderloins appropriate amount
Cover the bowl and refrigerate the marinating chicken for a few hours (or prepare in the morning to cook in the evening).
2. Making the Yogurt-Feta Sauce
In a new bowl, add 2.5 to 3 tablespoons of Greek yogurt for the sauce base.
Greek Yogurt 2.75tablespoons
Add olive oil, lemon juice, 5 cloves of garlic, a block of feta cheese, oregano, sumach, and extra crushed red pepper to the yogurt. Mix well.
Olive Oil appropriate amount
Lemon Juice appropriate amount
Garlic Cloves 5cloves
Feta Cheese appropriate amount
Oregano appropriate amount
Sumach appropriate amount
Crushed Red Pepper appropriate amount
Adjust the consistency of the sauce by adding about 1.5 tablespoons of water if needed. Mix until desired texture is achieved (not too thick, not too thin).
Water 1.5tablespoons
3. Cooking Bone Broth Rice
Melt butter in a pot over medium heat.
Butter appropriate amount
Add 2 cups of rice to the pot and toast it briefly in the butter.
Rice 2cups
Pour in 4 cups of bone broth, maintaining a 2:1 liquid to rice ratio. Bring to a boil.
Bone Broth 4cups
Once boiling, cover the pot and let the rice simmer for 16 to 20 minutes until fluffy and fully cooked. Avoid overcooking or sticking to the pan.
4. Searing and Baking the Chicken
Preheat the oven to 375°F (190°C).
Preheat a pan (preferably stainless steel or ceramic-clad) over medium-high heat. Add a high smoke point oil like avocado oil or coconut oil to make it nonstick.
Avocado Oil or Coconut Oil appropriate amount
Sear each side of the marinated chicken tenders in the hot pan to form a crust and lock in juices.
Transfer the seared chicken to a foil-lined baking sheet for easy cleanup. Spread extra marinade on top for added flavor.
Bake the chicken in the preheated oven for 7 to 10 minutes, checking at around 10 minutes to ensure it is cooked through (time depends on thickness).
5. Assembling the Bowl
Prepare a serving bowl with a base of cooked bone broth rice.
Add three pieces of cooked Mediterranean chicken on top of the rice.
Drizzle the yogurt-feta sauce over the chicken and rice.
Add cooked broccolini and lentils for additional nutrients, fiber, and crunch.