Greek Chicken & Rice Bowls with Tzatziki

• 35 min total
• 25 min hands-on
• Serves 4
• 500 kcal
• 44 g protein

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Ingredients

• 1 cup long-grain rice
• 1½ lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tsp dried oregano
• 1 lemon
• 1 cup Greek yogurt
• 1 cucumber
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• salt
• black pepper

Method

1. Bring the rice, 2 cups water and ½ tsp salt to a boil, cover, and cook on low 15 minutes; rest 5 minutes.
2. Meanwhile, toss the chicken with 1 tbsp oil, 2 cloves’ worth of the garlic, the oregano, the zest of the lemon, ¾ tsp salt and some pepper.
3. Heat the remaining oil in a large skillet over medium-high heat. Cook the chicken without moving it for 5–6 minutes until well browned, then flip and cook 5–6 minutes more, until it reaches 165°F (74°C) in the thickest part. Rest 5 minutes, then slice.
4. While the chicken cooks, coarsely grate half the cucumber, squeeze out as much liquid as you can, and stir it into the yogurt with the remaining garlic, a squeeze of lemon and a pinch of salt. Dice the rest of the cucumber.
5. Divide the rice between bowls and top with the chicken, diced cucumber, tomatoes and onion. Squeeze over the remaining lemon and add a big spoonful of tzatziki.

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