Greek Chicken with Tomato-and-Rice Salad

Ingredients

• 1 tbsp. finely grated lemon zest
• 2 tbsp. fresh lemon juice
• 1 tbsp. chopped fresh thyme
• 1½ tsp. greek seasoning
• 5 tbsp. olive oil
• 3 clove garlic
• 4 boneless, skinless chicken breasts
• ⅓ c. dry white wine
• 1 c. royal rice blend
• 1 c. halved grape tomatoes
• 3 small baby cucumbers
• 3 scallions
• 1 c. fresh flat-leafed parsley
• ¼ c. sliced fresh mint
• 2 oz. crumbled feta cheese

Directions

1. Preheat oven to 400 degrees F.
2. Combine lemon zest, thyme, Greek seasoning, 2 tablespoons oil, and 2 minced garlic cloves in a bowl. Rub on chicken. Pour wine into an 11- by 7-inch baking dish and top with chicken. Bake until the internal temperature reaches 165 degrees F, 28 to 30 minutes. Allow chicken to rest for 5 minutes before slicing.
3. Meanwhile, prepare rice according to package directions. Transfer rice to a bowl and stir in tomatoes, cucumbers, scallions, parsley, mint, feta, lemon juice, remaining 3 tablespoons oil, and remaining clove garlic.
4. Serve rice warm or at room temperature topped with chicken.
5. Source: countryliving.com