A flavorful bowl of marinated chicken and wild rice, packed with herbs and served with a delicious dressing. Perfect for lunch or dinner. Leftovers taste great too!
1: Combine parsley, dill, green onion, garlic, honey, lemon juice and zest, yogurt, and 1 tsp salt in a high-speed blender and blend until almost smooth.
2: Add chicken to tupperware or baking dish and pour over ⅔ of the marinade. Reserve the remaining marinade for a sauce when serving.
3: Cover chicken and allow it to marinate for at least 8 hours up to overnight.
4: To cook, heat grill or skillet over medium-high heat with avocado oil.
5: Remove chicken from baking dish and gently pat off any excess marinade with a paper towel.
6: Season with salt, then cook until lightly charred on both sides and cooked through.
7: Add rice and bone broth to a small pot and bring to a boil, reduce heat to low, and cook for about an hour until rice is al dente.
8: To make the dressing, combine olive oil, lemon juice, lemon zest, and salt in a small bowl and whisk well. Add in herbs and set aside.
9: Once rice is finished cooking, fluff with a fork and mix in herbs and dressing. Stir gently until thoroughly combined.
