Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 cups cooked white basmati rice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, chopped
  • 1 cup full-fat Greek yogurt
  • 0.5 large English cucumber, grated and squeezed dry
  • 1 tbsp fresh dill, finely chopped
  • 1 clove garlic, grated into a paste
  • 1 tbsp lemon juice for sauce
  • 1 cup cherry tomatoes, halved
  • 1 cup Persian cucumbers, sliced into half-moons
  • 0.5 cup red onion, thinly sliced
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup Kalamata olives, pitted and halved

Instructions:

  1. In a medium bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper to create the marinade.
  2. Add the chicken pieces to the marinade, tossing to coat thoroughly. Let marinate for at least 20 minutes to allow the acid to tenderize the muscle fibers.
  3. Grate the English cucumber and sprinkle with a pinch of salt. Let sit for 10 minutes, then use a cheesecloth or fine-mesh sieve to squeeze out all excess moisture.
  4. In a small bowl, combine the drained cucumber with Greek yogurt, dill, garlic paste, and 1 tablespoon of lemon juice. Stir until thick and velvety.
  5. Heat a large heavy-bottomed skillet over medium-high heat. Pat the marinated chicken dry with paper towels to ensure a proper sear.
  6. Cook the chicken in the skillet until a deep mahogany crust forms and the internal temperature reaches 165°F (74°C), approximately 4 minutes per side.
  7. Toss the cooked rice with lemon zest and fresh parsley for the base.
  8. Assemble the bowls by layering the lemon-parsley rice, seared chicken, cherry tomatoes, Persian cucumbers, red onion, feta cheese, and Kalamata olives. Top with a generous dollop of tzatziki.