1 chicken breast
1 DODONI authentic Greek yoghurt 2%
½ bunch of thyme
salt and pepper
1 cup of rice
Place yoghurt in a small bowl and stir until creamy smooth. Stir in zest from 1 lemon, finely chopped thyme, 3 tablespoons of olive oil, salt and pepper.
Dip each breast in the lemon/yoghurt mixture and let it sit in the fridge for 30 minutes.
Get a medium size saute pan and set over high heat for 2 minutes. Place chicken breasts in and cook until edges are opaque, for about 10 minutes. Flip to the other side, lower the heat and cook for another 20 minutes.
Boil rice in a saucepan.
Serve chicken with rice, sprinkle with lemon zest and thyme.