Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs (or breasts if preferred)
- 3 tablespoons extra virgin olive oil, plus more for cooking
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano (or 2 tablespoons fresh, finely chopped)
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1 cup long-grain white rice or brown rice, cooked
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced or sliced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted and halved
- ½ cup crumbled feta cheese
- For the tzatziki sauce:
- 1 cup Greek yogurt
- ½ cucumber, grated and drained
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
Substitution tips: If you don’t have Kalamata olives, green olives work well, or leave them out for a milder taste. For a dairy-free tzatziki, swap Greek yogurt with coconut yogurt and skip the feta, or use a vegan cheese alternative. Quinoa or cauliflower rice are great swaps for rice too, if you want a lighter option.
Instructions
- Start by preparing the marinade. In a medium bowl, whisk together olive oil, minced garlic, lemon juice, red wine vinegar, oregano, cumin, salt, and pepper. This blend brings a bright, earthy flavor that reminds me of the herbs Mama Lou grew on her windowsill.
- Add the chicken to the marinade, turning to coat evenly. Cover and refrigerate for at least 1 hour, or preferably overnight. Patience here really pays off—like waiting for Mama Lou’s Sunday sauce to simmer low and slow.
- While the chicken marinates, cook your rice according to package instructions. I like to fluff it with a fork and let it rest covered so it stays light and fluffy, just like Mama Lou taught me.
- Prepare the tzatziki sauce by combining Greek yogurt, grated cucumber (make sure to squeeze out the excess water), garlic, dill, lemon juice, salt, and pepper in a bowl. Chill it in the fridge to let the flavors meld together beautifully.
- Heat a grill pan or skillet over medium-high heat and add a drizzle of olive oil. Cook the chicken for about 5-7 minutes per side, or until golden brown and cooked through. You’ll know it’s ready when the juices run clear, and the edges have a lovely char—Ouma always says that’s the sign of a good cook!
- Remove the chicken from the heat and let it rest for a few minutes before slicing it thinly. This keeps the meat juicy and tender.
- Assemble your bowls by layering rice, sliced chicken, cherry tomatoes, cucumber, red onion, olives, and a generous dollop of tzatziki. Sprinkle with crumbled feta and a little extra oregano if you like for that authentic Greek touch.
- Serve immediately, or pack for a nourishing lunch that feels like a little celebration in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
