Ingredients:

  • 5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
  • 1/4 cup (60ml) fresh lemon juice (for marinade)
  • 3 Tbsp (45ml) extra virgin olive oil (for marinade)
  • 1 Tbsp dried oregano
  • 4 cloves garlic, minced finely
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • Pinch of smoked paprika (optional)
  • 1 cup (200g) Long-grain white rice (Basmati or Jasmine)
  • 2 cups (475ml) Vegetable or Chicken Broth (or water)
  • 1 large English or Persian cucumber, diced (for salad)
  • 1 pint Cherry or Grape Tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 4 oz (115g) Feta cheese, crumbled
  • 1 Tbsp Olive Oil (for salad dressing)
  • 1 tsp Red Wine Vinegar (for salad dressing)
  • 1 cup (240g) Plain Greek yogurt (full fat recommended)
  • 1/2 cup grated cucumber, squeezed dry (for tzatziki)
  • 1 small clove garlic, minced (for tzatziki)
  • 1 Tbsp finely chopped fresh dill or mint
  • 1 tsp lemon juice (for tzatziki)

Instructions:

  1. Marinate Chicken: In a mixing bowl, whisk together lemon juice, 3 Tbsp olive oil, oregano, minced garlic, salt, pepper, and smoked paprika. Add chicken chunks, toss to coat, cover, and refrigerate for at least 30 minutes.
  2. Cook Rice: Combine rice and broth/water in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15–18 minutes until liquid is absorbed. Turn off heat and let stand, covered, for 5 minutes before fluffing with a fork.
  3. Make Tzatziki: In a small bowl, combine Greek yogurt, squeezed grated cucumber, minced garlic, dill/mint, and 1 tsp lemon juice. Stir well and refrigerate.
  4. Cook Chicken: Heat a large skillet over medium-high heat with a drizzle of oil. Add the marinated chicken in a single layer (cook in batches if necessary). Cook for 4–6 minutes per side until golden brown and cooked through (165°F/74°C).
  5. Prep Salad: In a medium bowl, combine the diced cucumber, tomatoes, red onion, and olives. Toss lightly with 1 Tbsp olive oil, red wine vinegar, salt, and pepper.
  6. Assemble Bowls: Divide the cooked rice evenly among 4 bowls. Top the rice with portions of the cooked Greek chicken.
  7. Garnish and Serve: Add a generous dollop of tzatziki sauce to the side of each bowl, place a portion of the fresh vegetable mix next to it, and sprinkle with crumbled feta cheese just before serving.