Description
A vibrant Mediterranean dish featuring tender grilled chicken marinated in lemon-oregano, fragrant herb-infused rice, and cooling dill-packed tzatziki. Perfect for a balanced, summer-breeze meal with rustic grilled charm.
Ingredients
4 boneless, skinless chicken breasts (about 1.5 lb total)
1/4 cup olive oil
1/4 cup fresh lemon juice
2 tsp dried oregano
3 garlic cloves, minced
1 tsp kosher salt
1 tsp black pepper
1 1/2 cups long-grain white rice
3 cups chicken broth (low-sodium)
1/2 cup Greek yogurt
1 small cucumber, peeled and grated
2 tbsp fresh dill, chopped (or 1 tsp dried)
1 tbsp fresh parsley, chopped
1 tsp salt (for tzatziki)
Instructions
Combine olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a bowl.
Add chicken breasts to the marinade; cover and refrigerate for 30 minutes.
In a saucepan, rinse rice and cook in chicken broth over medium heat until tender (15-20 minutes). Fluff with a fork.
ice and drain grated cucumber, then mix with Greek yogurt, 1 tsp salt, dill, parsley, and 1 tsp garlic in a bowl.
Preheat grill to medium-high heat (400°F/200°C). Grill chicken until fully cooked (6-8 minutes per side). Serve chicken over rice with tzatziki drizzled on top.
Notes
Swap chicken thighs for juicier results.
Use brown rice or quinoa for fiber/protein.
Substitute Greek yogurt with coconut milk for a dairy-free tzatziki.
Freezes well (exclude tzatziki if freezing).
Fresh lemon juice enhances brightness (bottled is acceptable but less vibrant).
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (chicken with 3/4 cup rice and 1/2 cup tzatziki)
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 80mg