Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts
- 1 cup Uncooked long-grain white rice
- 1 cup Plain Greek yogurt (full-fat recommended)
- 1/2 English cucumber, grated and strained
- 1/4 cup Olive oil, plus extra for cooking
- Juice of 1 large lemon
- 1 tablespoon Dried oregano
- 1 teaspoon Minced garlic, plus 2 cloves for the Tzatziki
- 1/2 cup Cherry tomatoes, halved
Instructions
- Step 1: In a medium bowl, combine the chicken breasts with the olive oil, lemon juice, 1 tablespoon of oregano, 1 teaspoon of minced garlic, salt, and pepper. Marinate in the refrigerator for at least 30 minutes. Simultaneously, cook the white rice according to package directions, then set aside.
- Step 2: Prepare the Tzatziki sauce. Squeeze excess liquid from the grated cucumber using a paper towel or cheesecloth. In a separate bowl, mix the drained cucumber, Greek yogurt, 2 minced cloves of garlic, a pinch of salt, and a dash of olive oil. Refrigerate until ready to serve.
- Step 3: Preheat a grill or large skillet to medium-high heat. Remove chicken from the marinade and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing into bite-sized pieces.
- Step 4: Assemble the bowls by dividing the cooked rice evenly into four servings. Top the rice with the sliced marinated chicken and the halved cherry tomatoes.
- Step 5: Drizzle a generous serving of the chilled Tzatziki sauce over the chicken and vegetables. Garnish with a sprinkle of fresh dill or additional oregano, if desired, and serve immediately.
Notes
- For best flavor and texture, store the cooked chicken and rice mixture separately from the Tzatziki sauce, which keeps well in the fridge for up to 3 days.
- When enjoying leftovers, gently reheat the sliced chicken and rice, but always add the chilled Tzatziki fresh right before serving to prevent the yogurt from separating or curdling.
- To add a textural crunch and complete the experience, try serving these bowls alongside warm pita bread for dipping or topping with a sprinkle of finely chopped red onion.
- Don't skip the critical step of thoroughly straining the grated cucumber; squeezing out all excess liquid ensures your Tzatziki remains perfectly thick and creamy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American