Ingredients:

  • 5 lbs boneless, skinless chicken breasts or thighs
  • 1/3 cup fresh lemon juice
  • 1/4 cup good quality extra virgin olive oil
  • 2 teaspoons dried oregano
  • 4 cloves garlic, minced finely
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup long-grain white rice (Basmati or Jasmine)
  • 2 cups chicken or vegetable broth
  • 1 tablespoon unsalted butter
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons fresh parsley, chopped
  • 1 cup plain Greek yogurt (full-fat recommended)
  • 1/2 medium cucumber, grated and squeezed dry
  • 1 clove garlic, grated (for Tzatziki)
  • 1 teaspoon red wine vinegar
  • 1 tablespoon fresh dill, chopped
  • Pinch of salt (for Tzatziki)
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 medium English cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 oz feta cheese, crumbled

Instructions:

  1. Marinate the Chicken: Whisk together all marinade ingredients (lemon juice, olive oil, oregano, minced garlic, Dijon, salt, and pepper). Cut chicken into 1-inch pieces. Toss with marinade, cover, and refrigerate for at least 30 minutes.
  2. Prepare the Tzatziki Sauce: Grate the cucumber, then squeeze out as much moisture as possible using a sieve or cloth. Mix thoroughly with Greek yogurt, grated garlic, red wine vinegar, fresh dill, and a pinch of salt. Chill until ready to serve.
  3. Cook the Rice Base: In a medium saucepan, sauté the rice lightly in butter if desired. Add broth. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is fully absorbed (about 15-18 minutes). Fluff with a fork, then stir in lemon zest and fresh parsley.
  4. Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken in batches, ensuring not to overcrowd the pan. Cook until internal temperature reaches 165°F (74°C) and the edges are nicely charred and caramelised (about 5-7 minutes per batch).
  5. Assemble the Bowls: Divide the warm lemon rice base evenly among four bowls. Top generously with the cooked, charred chicken. Arrange the fresh tomatoes, diced cucumber, red onion slices, and Kalamata olives attractively around the edges.
  6. Finish and Serve: Spoon a generous dollop of the cold Tzatziki sauce over the chicken or rice. Sprinkle liberally with crumbled feta cheese. Serve immediately for the best flavour contrast.