Ingredients:

  • 1 medium English or Persian Cucumber (Peeled and grated)
  • ½ teaspoon Salt (for draining cucumber)
  • 1 ½ cups Full-Fat Greek Yogurt
  • 2 cloves Garlic (Finely minced)
  • 2 tablespoons Fresh Dill (Finely chopped)
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Extra Virgin Olive Oil
  • Black Pepper (To taste)
  • 4 Boneless, Skinless Chicken Breast (approx. 6 oz each), sliced into cutlets
  • ¼ cup Extra Virgin Olive Oil
  • 2 tablespoons Fresh Lemon Juice
  • 1 ½ teaspoons Dried Oregano
  • 1 teaspoon Garlic Powder
  • Salt and Pepper (To taste, for chicken)
  • 1 ½ cups dry Basmati or Long Grain Rice
  • 1 cup Cherry or Grape Tomatoes (Halved)
  • ½ small Red Onion (Very thinly sliced)
  • ½ cup Kalamata Olives (Pitted and halved)
  • 4 oz Feta Cheese (Crumbled)
  • 2 tablespoons Fresh Parsley (Chopped, for garnish)

Instructions:

  1. Grate the cucumber, place it in a fine-mesh sieve, and toss with the ½ teaspoon of salt. Allow to sit for 15 minutes to draw out excess liquid.
  2. Gather the salted cucumber shreds in a clean tea towel and squeeze hard to remove as much moisture as possible.
  3. In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, chopped fresh dill, lemon juice, olive oil, and black pepper. Stir well. Cover and refrigerate the Tzatziki for at least 30 minutes to allow the flavours to deepen.
  4. Slice the thickest parts of the chicken breast horizontally to create thinner, 1-inch cutlets for even cooking.
  5. Whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper in a bowl. Add the chicken pieces and toss thoroughly to coat. Cover and refrigerate for a minimum of 30 minutes (up to 4 hours).
  6. While the chicken is marinating, prepare the Basmati rice according to package instructions.
  7. Heat a large skillet or grill pan over medium-high heat until hot. Remove the chicken from the marinade (discarding liquid). Cook the chicken in batches if necessary, searing for 4–6 minutes per side, until the internal temperature reaches 165°F (74°C).
  8. Remove the chicken and let rest on a cutting board for 5 minutes before slicing into bite-sized strips.
  9. Assemble the bowls: Divide the warm rice among four large bowls. Layer with the sliced chicken, halved cherry tomatoes, sliced red onion, and Kalamata olives.
  10. Dollop a generous amount of the chilled Tzatziki over the top of the chicken. Finish with crumbled feta cheese and a sprinkle of fresh parsley. Serve immediately.