Lunch Box: Crispy Chicken, Brown Rice, Chickpeas & Tzatziki
A super healthy, one-pan, high-protein banger is on the table in under 30 minutes. What’s not to love?
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2
Courgette
Red Onion
Bone-In Skin-On Chicken Thigh
Fresh Parsley
Lemon Wedge
FOR THE TZATZIKI:
Cucumber
5% Fat Greek Yoghurt
Fresh Dill
Garlic Clove
Lemon
FOR THE RICE AND CHICKPEAS:
Cooked Brown Rice
Drained Cooked Chickpeas
Garlic Clove
Smoked Paprika
Ground Cumin
Ground Coriander
MSG (optional)
Salt
Black Pepper
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Notes (11)
C
Christina G.
an hour ago
Great food prep! Lots of great flavor and it was filling but a light dish. Only thing I would chang would be to add more lemon to the Tzatziki and some smoked paprika to the chicken. But it is perfect for a lunch on the go.
H
Hannah H.
4 days ago
when am I supposed to add the spices to the rice?! there's definitely a step missing!
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Hannah A.
3 days ago
(edited)
step 6 :) goes in the pan w the red onion and courgette, then rice goes in after
S
Stephanie D.
3 days ago
u add it to the onions and courgette
A
Alex R.
4 days ago
why the msg ?- so very bad for you
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Sophie S.
4 days ago
msg in moderation is not bad for you
M
Marcus L.
10 days ago
is this great for frozen meal prep
P
PatricK.
20 days ago
Do you know how long you can keep the rice and chickpeas in the fridge before they go bad? I kept them in a seperate tupperware box from the cooked chicken but accidentally made too much rice!
E
Ella D.
20 days ago
·Admin
Hey! They will last in the fridge for up to 3-4 days :)
K
Kate V.
24 days ago
I don’t weigh rice AFTER I’ve cooked it. I weigh before. should have realised 500g was waaaaayyyy to much. please do weights in pre-cooked!
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Ella D.
24 days ago
·Admin
Hey Kate! We're sorry to hear this caused a serving mishap. The dry weight would be around 190-200g of brown rice. For the leftovers you have you could try another fried rice recipe - e.g. https://www.mob.co.uk/recipes/peanut-and-coconut-fried-rice.
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Tru P.
a month ago
Would you eat this cold? I wasn't really thinking when I put it in tupperware and but the tzatiki straight on top instead of in its own tub.
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Chris A.
11 days ago
this is a really great point - I'd be inclined to eat this warm minus the tzatziki but the method always seems to be missing a serving suggestion!
L
Lesley N.
2 months ago
Why specify bone in chicken thighs and then the very first step in the recipe is to remove the bones?
B
Brent B.
2 months ago
Very good point.
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Ella D.
2 months ago
·Admin
Great spot — we use bone-in, skin-on thighs because the skin crisps up beautifully and the meat stays super juicy. Removing the bone yourself means you can flatten them out for quicker, more even cooking. Totally worth it, but if you'd like to save time you can definitely go for boneless!
A
Amy-Lee A.
a month ago
They do this in every recipe with chicken thighs I swear 😅
M
Mj J.
3 months ago
Haven't eaten yet but it smells good and I did tried the tzaziki (it was yummy). I didn't make the rice and just did more chickpeas. And subbed courgette for shredded carrots as I couldn't find one! Took about 40-45 mins for a novice cook.
C
Cat S.
3 months ago
I don't know where to start. The fried thigh with no seasoning or marinading were just boring and added absolutely nothing. Had to double the spices in the rice and chick peas. It is incredibly fatty. The only positive is the tzatziki tastes nice. Will not be making this again and it seemed to take an hour not 30 minutes. It is just very bland and the chicken makes me feel a bit queasy:(
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Ella D.
3 months ago
·Admin
Hi Cat – Thanks so much for giving the recipe a go and for your honest feedback. I’m really sorry it didn’t come together for you. We’ll definitely revisit the balance and make improvements. I’m glad the tzatziki was a highlight at least. Appreciate you taking the time to share.
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Georgina S.
3 months ago
MSG? Really surprised, I know it's optional but thought we are all told MSG is bad for you?
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Ella D.
3 months ago
·Admin
Hi Georgina! Totally understand your concern, MSG (monosodium glutamate) has had a bit of a bad reputation historically, but current scientific consensus shows that it's generally safe for the vast majority of people. It’s actually naturally found in foods like tomatoes and cheese and can really boost umami flavour. That said, it’s totally optional in our recipes—so feel free to skip it if it’s not for you!