Description
Tender chicken marinated in lemon, olive oil, garlic, and oregano sizzles to golden perfection, nestled on steaming long-grain rice and finished with fresh cucumber, tomato, feta, olives, and creamy tzatziki.
Ingredients
- 1 cup long-grain rice
- 2 cups water
- 1 tbsp olive oil
- 2 pieces boneless skinless chicken breast
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 medium cucumber, diced
- 1 medium tomato, diced
- 1 small red onion, sliced
- 50 g feta cheese, crumbled
- 10 pieces olives, sliced
- 4 tbsp tzatziki sauce
Instructions
- Rinse rice under cold water until water runs clear. In a saucepan, bring water to a boil, add rice and 1/4 tsp salt, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork.
- In a bowl, whisk olive oil, lemon juice, garlic, oregano, 1/4 tsp salt, and pepper. Add chicken and coat thoroughly. Marinate for at least 15 minutes.
- Heat a skillet over medium-high heat. Cook chicken 5–7 minutes per side until golden and internal temperature reaches 74°C (165°F). Remove from heat and let rest 5 minutes, then slice.
- Divide cooked rice among bowls. Arrange sliced chicken on top, then add cucumber, tomato, red onion, feta, and olives.
- Drizzle each bowl with tzatziki sauce and serve immediately.
Notes
- Marinade can be prepared up to one day in advance to deepen the flavors.
- Substitute cauliflower rice or quinoa for a lower-carb alternative.
- Store components separately for up to three days for easy meal prep.
- Garnish with fresh parsley or dill for extra brightness.