Greek Chicken Rice Bowl
Ingredients
- 1 pound Skinless Chicken Breast, Boneless
- 1 Tablespoon Olive Oil
- 1 Lemon, Juiced
- 1 teaspoon Oregano
- 1 clove Garlic, Minced,
- 1/2 teaspoons Salt
- 1/2 teaspoons Pepper
- 1/2 Tablespoons Olive Oil
- 1 Small Onion, Diced,
- 1- 1/2 cup Basmati Rice
- 3- 3/4 cups Water, Or Chicken Stock
- 1/2 cups Cucumber, Grated
- 1/4 teaspoons Salt
- 1 cup Greek Yogurt
- 1- 1/2 teaspoon White Wine Vinegar
- 2 cloves Garlic, Minced,
- 1 Tablespoon Dill, Chopped
- 1/2 teaspoons Salt
- Pepper
- 1 Medium Cucumber, Sliced, Halved And
- 1 Large Tomato, Sliced Into Wedges
- 1 Red Onion, Sliced, Thinly
- 1 Tablespoon Olive Oil
- 1 teaspoon Oregano
- Salt And Pepper
Directions
For the chicken: In a large bowl, or gallon-sized plastic zipper bag, add chicken breast pieces, olive oil, lemon juice, oregano, garlic, salt, and pepper.Cover, refrigerate, and let marinate for at least 1 hour or overnight.
When you are ready to cook the chicken, remove from marinade and place on a grill ban or rack.
Broil in oven, or grill for 5 minutes on each side.
For the rice: Heat olive oil over medium heat in a medium size saucepan.
Add onion and saute until translucent, about 5 minutes.
Add rice and stock and bring to a boil.
Once it comes to a boil, reduce the heat, stir the rice, cover, and let simmer according to package cooking time.
For the tzatziki: Place the grated cucumber in a fine mesh strainer over a bowl.
Sprinkle with salt and let sit for 10 minutes.
After 10 minutes, squeeze and drain as much water as you can out of the cucumber.
In a medium bowl, combine yogurt, drained cucumber, vinegar, garlic, dill, salt, and pepper.
Cover and refrigerate until ready to use.
For the salad: In a medium bowl, combine cucumber, tomatoes, onion slices, olive oil, oregano, salt and pepper.
Toss and serve.
To assemble the dish, place rice into a bowl.
Top with a piece of chicken, a scoop of tzatziki, and some salad.
Enjoy!