Description
A vibrant Mediterranean-inspired bowl featuring juicy marinated chicken, fresh vegetables, fluffy rice, and creamy homemade tzatziki sauce.
Ingredients
2 large chicken breasts (450 g / 1 lb)
2 tablespoons olive oil (30 ml)
2 tablespoons lemon juice (30 ml)
3 cloves garlic, minced
1 teaspoon dried oregano (5 g)
½ teaspoon paprika (2 g)
½ teaspoon black pepper (2 g)
¾ teaspoon salt (4 g)
1 cup Greek yogurt (240 g)
½ cup grated cucumber (75 g)
1 tablespoon lemon juice (15 ml)
1 tablespoon olive oil (15 ml)
1 clove garlic, minced
1 tablespoon chopped dill (5 g)
¼ teaspoon salt (1 g)
2 cups cooked rice (400 g)
1 cup cherry tomatoes, halved (150 g)
1 cup diced cucumber (150 g)
½ cup shredded lettuce (40 g)
¼ cup sliced red onion (30 g)
¼ cup crumbled feta cheese (40 g)
2 tablespoons chopped parsley (8 g)
Instructions
In a bowl combine olive oil, lemon juice, garlic, oregano, paprika, pepper, and salt. Add chicken and marinate for 30 minutes.
Mix yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, and salt to make the tzatziki sauce. Chill for 15–20 minutes.
Heat a skillet over medium-high heat and cook the marinated chicken for 6–8 minutes until fully cooked.
Prepare the bowls by adding cooked rice to the base.
Top with chicken, tomatoes, cucumber, lettuce, onion, and feta cheese.
Drizzle tzatziki sauce over the bowl and garnish with parsley and lemon wedges.
Notes
For thicker tzatziki, squeeze as much moisture as possible from the grated cucumber.
The chicken can be grilled instead of pan-cooked for a smoky flavor.
Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes