Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp red wine vinegar
  • 1.5 cups long-grain white rice
  • 3 cups water
  • 1/2 tsp salt
  • 1 tbsp butter
  • 1 cup Greek yogurt, plain
  • 1/2 cup cucumber, grated and squeezed dry
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tbsp fresh dill, chopped

Instructions:

  1. Whisk the olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Toss the chicken cubes in the mixture and marinate for 30 minutes.
  2. Heat a skillet over medium-high heat. Add the chicken in a single layer and sear until the edges are mahogany-colored and the center is no longer pink, approximately 6–8 minutes.
  3. In a medium mixing bowl, combine diced cucumber, cherry tomatoes, red onion, olives, and parsley. Drizzle with red wine vinegar and a pinch of salt, then gently toss to coat.
  4. Combine rice, water, and salt in a medium pot with butter. Bring to a boil, cover, and simmer until fluffy.
  5. Prepare the tzatziki by mixing Greek yogurt, grated squeezed cucumber, lemon juice, minced garlic, and fresh dill in a small bowl.
  6. Assemble the bowls by spooning a portion of rice as the base, topping with the seared chicken and the Mediterranean veggie mix, and finishing with a dollop of homemade tzatziki.