Description
A vibrant, protein-packed bowl featuring lemon-herb marinated chicken, fluffy brown rice, creamy tzatziki, and a fresh cucumber-tomato salad.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1 cup uncooked brown rice
- 1 cup plain Greek yogurt
- 1 cucumber, divided (half grated, half diced)
- 1 pint cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 3 tbsp olive oil, divided
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped (optional)
Instructions
1. Prepare the Crust:
- Cook brown rice according to package instructions; set aside to cool slightly.
- In a bowl, combine chicken strips with 2 tbsp olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Marinate for 10 minutes.
- While chicken marinates, prepare tzatziki: mix Greek yogurt, grated cucumber (squeezed dry), 1 tbsp chopped dill, and a pinch of salt. Refrigerate.
- For the salad, combine diced cucumber, halved cherry tomatoes, red onion, remaining dill, mint (if using), and 1 tbsp olive oil. Toss gently.
- Heat a skillet over medium-high heat. Cook marinated chicken for 6-8 minutes until golden and cooked through.
- Assemble bowls: divide brown rice among four bowls, top with cooked chicken, cucumber-tomato salad, and a generous dollop of tzatziki.
Notes
You can customize the seasonings to taste.