Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch bite-sized pieces
  • 3 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice (divided: 2 tbsp for chicken, 1 tbsp for tzatziki)
  • 1.25 cups plain Greek yogurt (divided: 1/4 cup for marinade, 1 cup for tzatziki)
  • 4 cloves garlic (divided: 3 cloves minced for chicken, 1 clove grated for tzatziki)
  • 1 tbsp dried oregano
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1.5 cups long-grain white rice or Basmati, rinsed
  • 2.5 cups chicken bone broth
  • 2 cups English cucumber, diced
  • 1.5 cups cherry tomatoes, halved
  • 0.5 cup red onion, thinly sliced
  • 0.5 cup Kalamata olives, pitted and halved
  • 0.5 cup feta cheese, crumbled
  • 0.5 cup grated cucumber, squeezed dry
  • 1 tbsp fresh dill, chopped

Instructions:

  1. In a glass mixing bowl, whisk together 1/4 cup Greek yogurt, 3 tbsp olive oil, 2 tbsp lemon juice, 3 cloves minced garlic, dried oregano, salt, and pepper. Add chicken pieces and toss to coat. Marinate for at least 15-20 minutes.
  2. In a medium saucepan, toast the rinsed rice in a touch of oil for 1-2 minutes. Add 2.5 cups chicken bone broth, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until liquid is absorbed.
  3. Heat a large cast-iron or stainless steel skillet over medium-high heat. Add the marinated chicken in a single layer and sear until golden-brown and cooked through (internal temp 165°F), approximately 6-8 minutes.
  4. Make the tzatziki by combining 1 cup Greek yogurt, grated and squeezed cucumber, 1 tbsp lemon juice, 1 clove grated garlic, and fresh dill.
  5. Assemble the bowls: layer the cooked grains at the base, top with seared chicken, cucumber, tomatoes, red onion, Kalamata olives, and crumbled feta. Serve with a generous dollop of homemade tzatziki.