Description
A vibrant Mediterranean-inspired bowl filled with lemon-herb chicken, fluffy rice, fresh vegetables, and creamy tzatziki that’s perfect for weeknights or meal prep.
Ingredients
2 pounds (900 g) boneless, skinless chicken breasts
1/4 cup (60 ml) extra virgin olive oil
1/4 cup (60 ml) fresh lemon juice
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups (285 g) long-grain white rice
3 cups (720 ml) water or low-sodium chicken broth
1 tablespoon (15 ml) olive oil
1/2 teaspoon salt
1 cup (245 g) plain Greek yogurt
1/2 cup (75 g) grated cucumber
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 ml) olive oil
1 clove garlic, minced
1 tablespoon fresh dill, chopped
1/4 teaspoon salt
1 cup (150 g) cherry tomatoes, halved
1 cup (130 g) diced cucumber
1/2 cup (75 g) sliced red onion
1/2 cup (75 g) Kalamata olives
1/2 cup (75 g) crumbled feta cheese
Fresh parsley for garnish
Instructions
-
Marinate the chicken with olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper for at least 30 minutes.
-
Cook rice with water or broth, olive oil, and salt. Simmer 15–18 minutes and fluff.
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Mix Greek yogurt, cucumber, lemon juice, olive oil, garlic, dill, and salt to make tzatziki.
-
Grill or pan-cook chicken until internal temperature reaches 165°F (74°C). Rest and slice.
-
Assemble bowls with rice, chicken, vegetables, olives, feta, and tzatziki. Garnish with parsley.
Notes
Marinate chicken up to 4 hours for deeper flavor. Store components separately for meal prep. Substitute brown rice or quinoa if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes