To marinate, throw the chicken into a bowl with yoghurt,
olive oil, salt, garlic powder, paprika, oregano, and lemon zest. Toss to
combine. Keep in the fridge. Marinate for as long as you can—overnight is
ideal, but often it’s just 30-20 minutes.
Preheat the oven to 200°C.
In a deep tray, dump in the rice, silverbeet, zucchini, olives, and crumble over the feta. Toss to combine, then settle everything in the dish. Pour in the chicken stock or water with stock cube. Nestle the chicken cutlets into the mix, ensuring the skin side is facing up. Push down any exposed rice to ensure it’s covered in liquid. Drizzle with a little extra olive oil.
Place in the oven and cook for 50 minutes to 1 hour. The rice should be crispy on top and perfectly cooked underneath, while the chicken should be crispy and tender. Leave one tray to rest for 10 minutes to allow rice to settle.
In the meantime, combine all the ingredients for the herby green sauce and set aside.
Serve the chicken and rice with a generous dollop of herby green sauce and extra lemon wedges on the side.
Resting the dish is important as the rice needs that time to settle.
If you do run into trouble with your rice (perhaps oven is too hot) and you suspect your rice needs a little extra liquid after the baking time, you can pop 1/4 cup and cook for 10 more minutes before resting.
