Turmeric Chicken with Herbed Rice & Cucumber Salad Kit

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.