Greek Chicken with Vegetables (Printable)
Grilled herb chicken served over rice with crisp veggies and tangy tzatziki sauce.
# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lbs boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1 tsp dried thyme
07 - 1/2 tsp paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Rice
10 - 1 cup basmati or long grain rice
11 - 1 2/3 cups water
12 - 1 tbsp olive oil
13 - 1/2 tsp salt
→ Fresh Vegetables
14 - 1 small cucumber, diced
15 - 7 oz cherry tomatoes, halved
16 - 1 small red onion, thinly sliced
17 - 1.8 oz Kalamata olives, pitted and halved
18 - 1.8 oz feta cheese, crumbled
→ Tzatziki Sauce
19 - 4.4 oz Greek yogurt
20 - 1/2 small cucumber, grated and squeezed dry
21 - 1 tbsp fresh dill, chopped
22 - 1 garlic clove, minced
23 - 1 tbsp olive oil
24 - 1 tbsp lemon juice
25 - Salt & pepper to taste
→ Garnishes
26 - Fresh parsley or dill, chopped
27 - Lemon wedges
# Method:
01 - Whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper in a bowl. Add the chicken breasts, turning to coat thoroughly. Cover the bowl and refrigerate for at least 20 minutes, allowing flavors to penetrate the meat.
02 - Heat olive oil in a saucepan over medium heat. Add the rice and stir for 1 minute to toast the grains slightly. Pour in the water and salt, bring to a rolling boil, then cover tightly. Reduce heat to low and simmer for 12-15 minutes until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
03 - Combine the Greek yogurt, grated cucumber, chopped dill, minced garlic, olive oil, and lemon juice in a mixing bowl. Season with salt and pepper to taste. Mix thoroughly until uniform and refrigerate until serving to allow flavors to meld.
04 - Preheat a grill pan or skillet over medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side. The chicken is done when the internal temperature reaches 165°F and the juices run clear. Transfer to a plate and rest for 5 minutes before slicing into strips.
05 - Divide the cooked rice evenly among serving bowls. Arrange the sliced grilled chicken, diced cucumber, cherry tomatoes, red onion, olives, and crumbled feta on top. Generously spoon the tzatziki sauce over the ingredients and finish with a garnish of fresh herbs and lemon wedges.
# Expert Hints:
01 -
- It strikes the perfect balance between bright, fresh flavors and hearty, filling protein.
- The tzatziki sauce brings a cool creaminess that ties the warm rice and chicken together beautifully.
02 -
- Make sure to squeeze as much water as possible out of the grated cucumber so your sauce does not become too thin.
- Letting the chicken rest for five minutes after grilling is the secret to keeping it moist.
03 -
- If you have time, marinate the chicken for up to two hours for a deeper flavor penetration.
- Using a box grater to shred the cucumber is much faster than a knife and yields the perfect texture.