🍽️ Greek
⏱ 30 min
👥 4
Instructions
1
In a medium bowl, combine chicken cubes with 2 tablespoons olive oil, lemon juice, 2 minced garlic cloves, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly. Let marinate for at least 10 minutes while you prepare other components.
2
In a small saucepan, combine 1 cup white rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3
While rice cooks, in a small bowl, combine Greek yogurt, grated and squeezed cucumber, 1 minced garlic clove, fresh dill, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Stir well and set aside.
4
Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 3-5 minutes per side, or until cooked through and lightly browned.
5
Divide the cooked rice among 4 serving bowls. Top each with cooked chicken, diced tomato, diced cucumber, sliced red onion, and Kalamata olives.
6
Spoon a generous dollop of tzatziki sauce over each bowl. Garnish with fresh parsley or dill, if desired, and serve immediately.
Notes
For extra flavor, you can marinate the chicken for up to 30 minutes in the refrigerator. Feel free to add other fresh vegetables like bell peppers or spinach to your bowl. Leftover tzatziki sauce can be stored in an airtight container in the refrigerator for up to 3 days.