Ingredients
For the Chicken Marinade
1 pound boneless, skinless chicken breasts, cubed
1 cup plain Greek yogurt
2 Tbsp olive oil
2 Tbsp lemon juice
1 tsp dried oregano
1 tsp lemon zest
2 tsp minced garlic (about 2 cloves)
1 Tbsp freshly chopped dill
1 tsp salt
½ tsp black pepper
¼ tsp crushed red pepper flakes
For the Rice
1 cup jasmine rice
2 cups water
½ tsp salt
¼ tsp dried oregano
¼ tsp black pepper
For the Tzatziki Sauce
1 cup Greek yogurt
½ cup grated cucumber, squeezed dry
1 Tbsp lemon juice
½ Tbsp olive oil
1 Tbsp minced garlic
1 Tbsp chopped fresh dill
¼ tsp salt
Toppings
1 cup diced cucumber
1 cup halved grape tomatoes
¼ cup halved or diced kalamata olives
4 Tbsp crumbled feta cheese
Instructions
1. Marinate the Chicken
-
In a bowl, mix Greek yogurt, olive oil, lemon juice, oregano, lemon zest, garlic, dill, salt, pepper, and red pepper flakes.
-
Toss cubed chicken in the marinade, ensuring each piece is coated.
-
Marinate for at least 30 minutes, or up to overnight for more flavor.
2. Bake the Chicken
-
Preheat oven to 375°F (190°C) and line a baking sheet with foil.
-
Arrange chicken on the sheet and bake for 25-30 minutes until cooked through.
-
Optional: Broil for 5-10 minutes for crispy, browned edges.
3. Cook the Rice
-
Rinse rice until water runs clear.
-
In a saucepan, combine rice, water, salt, oregano, and pepper. Bring to a boil.
-
Cover, reduce heat, and simmer for 18 minutes. Fluff with a fork when done.
4. Prepare Tzatziki Sauce
-
Grate cucumber and squeeze out excess water.
-
In a bowl, combine cucumber with Greek yogurt, lemon juice, olive oil, garlic, dill, and salt. Mix well.
5. Assemble Bowls
-
Start with rice as the base.
-
Top with baked chicken, cucumber, tomatoes, olives, and feta.
-
Drizzle with tzatziki sauce and serve immediately.
Notes
- Shortcuts: Use store-bought tzatziki and pre-cooked rice to save time.
- Vegetarian Option: Replace chicken with tofu or chickpeas. Chickpeas require less oven time, tofu can cook like chicken.
- Spice it Up: Add extra crushed red pepper, diced onions, or a small dollop of harissa paste. Lemon juice or red wine vinegar can brighten the flavors.
- Low-Carb Version: Swap jasmine rice for cauliflower rice or serve over a bed of salad greens.
- Storage: Refrigerate rice and chicken in airtight containers for 3-5 days; freeze for 1-2 months. Sauce and veggies are best made fresh but can be stored separately.