Greek Chicken with Tomato-and-Rice Salad

• 1 tbsp. finely grated lemon zest
• 2 tbsp. fresh lemon juice
• 1 tbsp. chopped fresh thyme
• 1 1/2 tsp. Greek seasoning
• 5 tbsp. olive oil
• 3 clove garlic
• 4 boneless, skinless chicken breasts
• 13 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
• 1/4 c. sliced fresh mint
• 2 oz. crumbled feta cheese

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.
3. Rub on chicken.
4. Pour wine into an 11- by 7-inch baking dish and top with chicken.
5. Bake until the internal temperature reaches 165 degrees F, 28 to 30 minutes.
6. Allow chicken to rest for 5 minutes before slicing.
7. Meanwhile, prepare rice according to package directions.
8. Transfer rice to a bowl and stir in tomatoes, cucumbers, scallions, parsley, mint, feta, lemon juice, remaining 3 tablespoons oil, and remaining clove garlic.
9. Serve rice warm or at room temperature topped with chicken.

lemon zest, lemon juice, thyme, seasoning, olive oil, clove garlic, chicken breasts, white wine, rice blend, halved grape tomatoes, baby cucumbers, scallions, flatleafed parsley, mint, feta cheese

Taken from www.delish.com/recipefinder/greek-chicken-tomato-rice-salad-recipe-clx0315 (may not work)