Juicy Greek chicken with herbed rice, fresh salad, olives, and tzatziki.
# What You'll Need:
→ Herbed Rice
01 - 1 cup long-grain white rice
02 - 2 cups water
03 - 1 tablespoon olive oil
04 - 1 teaspoon dried oregano
05 - 1/4 cup chopped fresh parsley
06 - 1/2 teaspoon salt
→ Greek Chicken
07 - 1.5 pounds boneless, skinless chicken breasts or thighs
08 - 2 tablespoons olive oil
09 - 2 tablespoons lemon juice
10 - 2 cloves garlic, minced
11 - 1 tablespoon dried oregano
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper
→ Tomato-Cucumber Salad
16 - 1 cup cherry tomatoes, halved
17 - 1 cup cucumber, diced
18 - 1/4 cup red onion, finely sliced
19 - 2 tablespoons olive oil
20 - 1 tablespoon red wine vinegar
21 - 1 tablespoon chopped fresh dill
22 - Salt and pepper to taste
→ Assembly
23 - 1/2 cup Kalamata olives, pitted and halved
24 - 1 cup tzatziki sauce
25 - Lemon wedges for serving
26 - Extra chopped parsley or dill for garnish
# How to make it:
01 - Rinse rice under cold water until water runs clear. Heat olive oil in medium saucepan over medium heat. Add rice and sauté for 1-2 minutes. Add water, dried oregano, and salt. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand 5 minutes, then fluff with fork and stir in chopped parsley.
02 - In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Add chicken and toss to coat. Marinate for at least 15 minutes or up to 2 hours in refrigerator.
03 - Heat grill pan or skillet over medium-high heat. Cook chicken for 5-7 minutes per side until cooked through and juices run clear. Let rest for 5 minutes, then slice.
04 - In a bowl, combine cherry tomatoes, cucumber, red onion, olive oil, red wine vinegar, dill, salt, and pepper. Toss gently.
05 - Divide herbed rice among four bowls. Top each with sliced chicken, tomato-cucumber salad, olives, and generous dollop of tzatziki. Garnish with extra herbs and lemon wedges.
