Ingredients
Scale
- 1¼ lb chicken breasts, cut into 1-inch cubes
- ⅓ cup olive oil
- 1½ tbsp lemon zest
- 3 tbsp lemon juice
- 2½ tbsp honey
- 1 tsp garlic powder
- 1½ tsp oregano
- 1½ tsp basil
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp red pepper flakes
- 2 cups basmati rice
- 2 cups diced tomatoes
- 2 cups chopped cucumber
- 4 cups chopped lettuce
- 1 cup thinly sliced red onion
- 1 cup crumbled feta
- ¼ cup chopped fresh parsley
- 1 cup Greek yogurt (Fage preferred)
- ½ cup grated cucumber, squeezed dry
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp minced garlic
- ¼ tsp salt
- 1 tbsp finely chopped dill
Instructions
- In a bowl or zip-top bag, mix olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes.
- Add chicken cubes to the marinade and refrigerate for at least 30 minutes or overnight.
- Heat a skillet or grill pan over medium-high. Cook chicken in batches for 5–6 minutes until golden and cooked through.
- Cook rice according to package directions. Fluff and keep warm.
- Prep all vegetables: dice tomatoes, chop cucumber and lettuce, slice onion, chop parsley, and crumble feta.
- Mix yogurt, grated cucumber, lemon juice, olive oil, garlic, salt, and dill to make the tzatziki sauce.
- Assemble bowls with warm rice, lettuce, cucumber, tomatoes, onion, parsley, and feta.
- Top with cooked chicken and a generous spoonful of tzatziki.
- Serve immediately or store in airtight containers for meal prep.
Notes
- Marinate the chicken overnight for the most flavorful result.
- Be sure to squeeze the grated cucumber thoroughly for thick tzatziki.
- Store the tzatziki separately if prepping for lunch to keep veggies crisp.
- Use quinoa or arugula as a swap for rice or lettuce for added variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean