Green goddess chicken thighs with herby rice and slaw
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 2–3
Looking for a high protein, balanced meal that's perfect for meal prepping? This recipe will do you right – the green goddess dressing is gorgeous and can be used to add flavour to any simply cooked veggies and proteins, but here we've gone for the ever popular combo of chicken and rice.
Ingredients
For the green goddess dressing
For the chicken thighs
- 450g/1lb chicken thighs, boneless, skin removed
- oil, for frying (such as olive oil, vegetable oil or rapeseed oil)
For the herby rice
- 120g/4¼oz basmati rice
- 15g/½oz fresh coriander, finely chopped
- 15g/½oz fresh flatleaf parsley, finely chopped
- ½ lemon, zest only
- salt
For the slaw
- ¼ white or red cabbage, finely sliced
- 1 carrot, peeled and julienned or grated
- ¼ red onion, finely sliced
- salt
Method
To make the dressing, put the anchovies, garlic, herbs, yoghurt, oil and lemon juice in a blender or food processor. Add a pinch of salt and blend until smooth and vibrant green. (If you don’t have a blender, finely chop everything as small as possible and mix well – it will be a bit more rustic but still tasty.)
To make the chicken, coat the chicken thighs in just under half of the green goddess dressing. Cover and marinate for at least 30 minutes, or up to 24 hours in the fridge.
To make the rice, cook the rice in a saucepan of boiling water according to the packet instructions. Remove from the heat, drain, cover with a clean tea towel and lid and leave for 10 minutes to cool. Fluff with a fork, then stir through the herbs, lemon zest and a pinch of salt. Set aside.
To make the slaw, mix the cabbage, carrot and red onion in a large bowl with 3–5 tablespoons of the green goddess dressing or enough to lightly coat it. Season with salt if needed. Reserve any remaining dressing for serving.
Heat the oil in a frying pan and cook the marinated chicken for 5–7 minutes on each side (depending on thickness), or until cooked through and slightly charred at the edges. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part is pierced with a skewer.
Serve the herby rice, slaw and chicken on plates and finish with an extra drizzle of the green goddess dressing.
Recipe tips
All of the elements of the recipe can be stored separately and assembled when needed. Everything will keep for 2–3 days in the fridge.
Any leftover dressing works great as a dip for raw veggies, cooked potatoes or drizzled over eggs.
You can swap the chicken for salmon, halloumi or tofu, taking care to change the cooking times accordingly. Any soft herbs will work in the dressing, such as dill. Add apple or fennel to the slaw for extra crunch.
It's best to use authentic Greek yoghurt in this recipe as Greek-style yoghurt sometimes goes watery when blended.
