Name: Greek Style Chicken & Rice Bowl
Ingredients: 2 boneless, skinless chicken breasts; 2 tbsp plain Greek yogurt; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tsp oregano; salt and pepper; 1 cup plain Greek yogurt; 1 cucumber, grated; 1 tbsp dill, finely chopped; 1 tbsp lemon juice; salt and pepper; 1 cucumber, diced; 1 cup cherry tomatoes, halved; ½ cup pitted Kalamata olives, halved; ½ cup feta cheese, crumbled; 1 tbsp red wine vinegar; 1 tsp chopped parsley; salt and pepper; 1 cup white rice; 1 tbsp parsley, minced; 1 tsp lemon zest

Marinate the Chicken

Clean chicken breasts and add to a plastic bag.
Add the Greek yogurt, olive oil, lemon juice, oregano, salt, and pepper to the bag.
Move the chicken around in the bag to ensure it is evenly coated.
Place in the fridge while you prep the rest of the ingredients.
Ideally, marinate the chicken as long as possible, so if you can plan to marinate overnight or a few hours ahead of time, that is best.

Tzatziki

Peel the cucumber and grate it over a fine mesh strainer placed over a bowl.
Let the cucumber sit in the strainer to release excess liquid.
Removing the water from the cucumber is important because it will make the tzatziki watery.
Add the Greek yogurt, finely chopped dill, and lemon juice to a bowl.
Add the grated cucumber and mix to combine.
Adjust seasoning with salt and pepper as needed.

Greek Salad

Add the chopped cucumber, tomatoes, olives, feta cheese, and red wine vinegar to a bowl.
Mix to combine and season with salt and pepper as needed.

Rice

Cook rice according to package instructions.
When finished cooking, stir in lemon juice and parsley.

Chicken

Pan sear chicken for color on both sides.
Finish in a 350°F oven until the internal temperature reaches 165°F.

To Plate

Add rice, sliced chicken breast, tzatziki, and Greek salad to a bowl.
Garnish with more parsley and thinly sliced lemon.

Ingredients