Juicy Greek chicken, herbed rice, fresh salad, olives, and tzatziki in one vibrant bowl.
# What You Need:
→ Herbed Rice
01 - 1 cup long-grain white rice
02 - 2 cups water
03 - 1 tablespoon olive oil
04 - 1 teaspoon dried oregano
05 - 1/4 cup fresh parsley, chopped
06 - 1/2 teaspoon salt
→ Greek Chicken
07 - 1.5 pounds boneless, skinless chicken breasts or thighs
08 - 2 tablespoons olive oil
09 - 2 tablespoons fresh lemon juice
10 - 2 cloves garlic, minced
11 - 1 tablespoon dried oregano
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper
→ Tomato-Cucumber Salad
16 - 1 cup cherry tomatoes, halved
17 - 1 cup cucumber, diced
18 - 1/4 cup red onion, thinly sliced
19 - 2 tablespoons olive oil
20 - 1 tablespoon red wine vinegar
21 - 1 tablespoon fresh dill, chopped
22 - Salt and black pepper to taste
→ Assembly
23 - 1/2 cup Kalamata olives, pitted and halved
24 - 1 cup tzatziki sauce
25 - Lemon wedges for serving
26 - Fresh parsley or dill for garnish
# Directions:
01 - Rinse rice under cold running water until water runs clear. Heat olive oil in a medium saucepan over medium heat. Add rice and sauté for 1-2 minutes until lightly toasted. Pour in water, add dried oregano and salt. Bring to a boil, reduce heat to low, cover with lid, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with fork and stir in fresh parsley.
02 - In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and black pepper until well combined. Add chicken pieces and toss thoroughly to coat evenly. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours for deeper flavor development.
03 - Heat a grill pan or skillet over medium-high heat until hot. Cook marinated chicken for 5-7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer cooked chicken to a cutting board, let rest for 5 minutes, then slice into bite-sized pieces.
04 - Combine cherry tomato halves, diced cucumber, and thinly sliced red onion in a large mixing bowl. Drizzle with olive oil and red wine vinegar. Add fresh chopped dill, salt, and pepper. Toss gently until all vegetables are evenly coated with dressing.
05 - Divide prepared herbed rice equally among four serving bowls. Top each bowl with sliced chicken, tomato-cucumber salad, Kalamata olives, and a generous spoonful of tzatziki sauce. Garnish with additional fresh herbs and serve with lemon wedges on the side.
