Warm Greek Chicken Rice Bowl with Tzatziki Sauce
Serves 4 // Easy // Prep Time: 10 minutes (plus time to marinade) // Cook Time: 25-30 minutes
Ingredients for the Tzatziki Sauce:
1 Cucumber (200g)
9 Tbsp. Natural Yoghurt (140g)
1 Lemon
3 Leaves of Mint (2g)
1 Clove Garlic
½ Tsp. Ground Black Pepper
Base Ingredients:
Brown Rice (240g)
3 Chicken Fillets (640g)
Red Cherry Tomatoes (120g)
1 Cucumber (240g)
½ Red Onion (60g)
A Large Wedge of White Cabbage (90g)
Feta (100g)
3 Cloves Garlic
1 Tsp. Oregano
½ Tsp. Ground Black Pepper
¼ Tsp. Salt
Method:
Dice and marinade the chicken fillets with garlic, olive oil, oregano, and season with black pepper.
Roast the chicken at 180°C for 25-30 minutes until fully cooked.
Cook the rice according to packet instructions.
Chop the vegetables for the salad.
Prepare the tzatziki as per method below.
Fill the base of each bowl with rice. Add the chicken, salad and top with the crumbled feta cheese. Drizzle over the tzatziki and serve.
For the Tzatziki:
Cut cucumber in half lengthways. Scrape out and discard seeds. Coarsely grate cucumber into a bowl and squeeze out as much water as possible from the grated cucumber.
Zest and juice the lemon.
Place all ingredients into a large mixing bowl and mix well.
Chill and serve.
