way to cook:
Marinate the chicken: In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken and marinate for at least 15 minutes.
Cook the rice: Rinse rice and cook with 2 cups of water and salt over low heat, covered, for 12–15 minutes until fluffy.
Make the tzatziki: Combine yogurt, grated cucumber (squeezed dry), garlic, lemon juice, herbs, and salt. Mix well and chill until ready to use.
Grill the chicken: Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6–8 minutes until charred and cooked through.
Roast the tomatoes: While grilling the chicken, roast the cherry tomatoes in a dry pan until blistered (about 5–7 minutes).
Assemble the bowls: In a wide bowl, add a bed of rice. Top with grilled chicken, tzatziki, pickled red onion, avocado, cucumber, roasted tomatoes, and crumbled feta. Garnish with fresh herbs.
💡 Tips & Variations
Add kalamata olives or hummus for extra Greek flavor.
Swap rice for quinoa or couscous for variety.
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