Greek Chicken and Rice Bowl

Simple Greek Grilled Chicken Rice Bowl served with a fresh and vibrant salad and delicious tzatziki!

Chicken

1 lb boneless, skinless chicken breast (butterflied into 4 servings)

1 tbsp olive oil

1 lemon, juiced

1 tsp oregano

1 clove garlic, minced

½ tsp salt

½ tsp pepper

Rice

½ tbsp olive oil

1 small onion, diced

1½ cups brown basmati rice

3¾ cups water or chicken stock

¼ tsp salt

Tzatziki

1 cup Greek yogurt

½ cup grated cucumber

1½ tsp white wine vinegar

2 cloves garlic, minced

1 tbsp fresh chopped dill

½ tsp saltpepper

Salad

1 medium cucumber, halved and sliced

1 large tomato, sliced into wedges

1 red onion, thinly sliced

1 tbsp olive oil

1 tsp oregano

salt and pepper

1. In a large bowl, or gallon-sized plastic zipper bag, add chicken breast pieces, olive oil, lemon juice, oregano, garlic, salt, and pepper. Cover, refrigerate, and let marinate for at least 1 hour or over night.
2. When you are ready to cook the chicken, remove from marinade and place on a grill pan or rack.
3. Broil in oven, or grill for 5 minutes on each side.

1. Heat olive oil over medium heat in a medium size saucepan. Add onion and saute until translucent, about 5 minutes.
2. Add rice and stock and bring to a boil. Once it comes to a boil, reduce the heat, stir the rice, cover, and let simmer according to package cooking time.

1. Place the grated cucumber in a fine mesh strainer over a bowl. Sprinkle with salt and let sit for 10 minutes. After 10 minutes, squeeze and drain as much water as you can out of the cucumber.
2. In a medium bowl, combine the yogurt, drained cucumber, vinegar, garlic, dill, salt, and pepper. Cover and refrigerate until ready to use.

1. In a medium bowl, combine cucumber, tomatoes, onion slices, olive oil, oregano, salt and pepper. Toss and serve.

To assemble the dish, place rice into a bowl. Top with a piece of chicken, a scoop of tzatziki, and some salad. Enjoy!