Prep Time 40 minutes minutes

Cook Time 25 minutes minutes

15 minutes minutes

Total Time 1 hour hour 20 minutes minutes

• ▢ 1 pound chicken cutlets or boneless skinless chicken breasts
• ▢ 4 tablespoons olive oil divided
• ▢ 4 tablespoons fresh lemon juice divided
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon dried oregano divided
• ▢ 1 teaspoon salt divided
• ▢ ¼ teaspoon black pepper
• ▢ 1 cup long grain white rice
• ▢ 2 tablespoons salted butter
• ▢ 2 cups chicken broth
• ▢ ½ teaspoon dried dill
• ▢ ½ cup tzatziki sauce
• ▢ toppings as desired see notes

• If using chicken breasts, cut the chicken in half horizontally to form thinner cutlets.

• To marinate the chicken, in a medium bowl combine 3 tablespoons olive oil, 2 tablespoons lemon juice, garlic, ½ teaspoon oregano, dill, ½ teaspoon salt, and pepper. Add the chicken and toss well to coat. Refrigerate for at least 30 minutes or up to 3 hours.

• For the rice, in a medium saucepan, combine rice and butter and cook, stirring over medium heat until lightly browned, about 5 minutes.

• Add broth, the remaining 2 tablespoons lemon juice, ½ teaspoon oregano, and ½ teaspoon salt. Bring the rice to a boil over medium-high heat, cover, and reduce to a simmer. Cook for 15 to 20 minutes or until the liquid has been absorbed. Remove from the heat and let rest 5 minutes.

• Remove the chicken from the marinade allowing excess to drip off and discard the marinade.

• In a large 12-inch skillet, heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side or until it is cooked through and reaches 165°F in the thickest part. Transfer to a cutting board and let rest 5 minutes.

• Slice the chicken into bite-sized pieces.

• To assemble, fluff the rice with a fork and divide between four bowls. Top with the chicken, tzatziki, and toppings as desired.

For toppings, I love bell pepper, tomato, cucumber, red onion, feta, olives, and a drizzle of olive oil. To make toppings easy, purchase a prepared Greek salad at the grocery store and use it to top the bowls.

For meal prep, store the toppings separately and add after heating the chicken and rice.

To grill the chicken: Preheat the grill to medium-high heat (375°F). Add the chicken to the grill and cook for 5-6 minutes per side or until no pink remains and the chicken reaches an internal temperature of 165°F.

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months. 

Course Lunch, Main Course

Cuisine Greek