Juicy Mediterranean Chicken

In a large bowl, combine Greek yogurt, olive oil, crushed red pepper, oregano, and sumac.

Squeeze the juice of one lemon into the bowl.

Finely chop the fresh parsley and mince the garlic, then add both to the bowl.

Whisk all the ingredients together until well combined.

Add the chicken tenderloins to the marinade and mix thoroughly to ensure each piece is fully coated.

Cover the bowl with foil and place it in the fridge to marinate.

In a blender, combine Greek yogurt, garlic cloves, oregano, sumac, crushed red pepper, a block of feta cheese, and olive oil.

Blend the ingredients until you have a smooth sauce.

Add about 1.5 tablespoons of water to thin the sauce to your desired consistency and blend again.

In a medium pot over medium heat, melt the butter.

Add the rice to the pot and stir to toast it lightly in the butter.

Pour in the bone broth and bring the mixture to a boil.

Once boiling, reduce the heat, cover the pot, and let it simmer for about 16-20 minutes, or until the liquid is absorbed.

Preheat your oven to 375°F (190°C) and line a baking sheet with foil.

Heat a pan over medium-high heat with avocado oil spray. Sear the marinated chicken on each side until lightly browned.

Transfer the seared chicken to the prepared baking sheet and spread any remaining marinade over the top.

Bake the chicken for about 7-10 minutes, or until cooked through.

To assemble, start with a base of bone broth rice, add roasted broccolini, and top with the juicy chicken.

Add fresh cucumber slices, drizzle with the yogurt-feta sauce, and garnish with crumbled feta cheese and crispy lentils.