Ingredients
4 boneless skinless chicken breasts
2 cups long-grain rice (uncooked)
2 red bell peppers, sliced
2 whole tomatoes, sliced
1 English cucumber, diced
1/4 cup red onion slices
1/2 cup Kalamata olives
1 cup crumbled feta cheese (to substitute: 1/2 cup HALAL-compliant cheese)
1/2 cup lemon juice
4 cloves garlic
2 tbsp olive oil
2 tbsp dried oregano
1 tbsp gluten-free tamari
1 cup full-fat plain yogurt
1 clove garlic (minced)
1 tbsp fresh dill, chopped
Salt, to taste
Instructions
Preheat grill or stovetop pan griddle to medium-high heat
In a bowl, combine chicken breasts with 1 tbsp olive oil, squeezed lemon juice, minced garlic, oregano, and tamari. Marinate 20 minutes
Meanwhile, cook rice in unsalted water according to package instructions
Grill chicken 5-7 minutes per side until fully cooked
Prepare tzatziki by mixing yogurt with garlic, dill, remaining lemon juice, and salt to taste
Assemble bowls with rice base, sliced grilled chicken, bell peppers, cucumbers, tomatoes, feta, olives, and red onion
Drizzle with tzatziki sauce and extra olive oil
Notes
For halal certification: use properly slaughtered chicken and feta
Can substitute quinoa or fregola sarda for rice
Minimum 15-minute marination acceptable
Grill indoors using cast iron skillet if no grill available
- Prep Time: 20
- Cook Time: 15
- Category: Lean Chicken
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 8g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 130mg