Lemon-oregano chicken with rice, tomatoes, cucumber, tzatziki and hummus for a bright Mediterranean bowl.
# What You Need:
→ Chicken
01 - 1 lb 5 oz boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 3 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
→ Rice / Base
10 - 1 1/2 cups cooked basmati or brown rice (substitute cooked quinoa for gluten-free option)
→ Vegetables & Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1 medium cucumber, diced
13 - 1/2 red onion, thinly sliced
14 - 1/2 cup Kalamata olives, pitted
15 - 1/4 cup crumbled feta cheese (optional)
16 - 2 tablespoons fresh parsley, chopped
→ Tzatziki
17 - 1 cup Greek yogurt
18 - 1/2 cucumber, grated and excess liquid squeezed out
19 - 1 garlic clove, minced
20 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
21 - 1 tablespoon lemon juice
22 - Salt and freshly ground black pepper, to taste
→ Hummus
23 - 1 cup classic hummus (store-bought or homemade)
# Directions:
01 - Whisk olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt and black pepper in a bowl. Add the chicken and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes or up to 2 hours to develop flavor.
02 - Heat a grill pan or heavy skillet over medium-high. Add the marinated chicken and cook 5–6 minutes per side, or until juices run clear and an internal temperature of 74°C (165°F) is reached. Remove from the pan and let rest for 5 minutes.
03 - Transfer the rested chicken to a cutting board and slice against the grain into even strips for easy assembly.
04 - Combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and a pinch of salt and pepper in a bowl. Stir until smooth and adjust seasoning to taste; refrigerate until needed.
05 - Divide the cooked rice among four bowls. Arrange sliced chicken, cherry tomatoes, diced cucumber, red onion, olives and optional feta over the rice. Add a generous dollop of tzatziki and a scoop of hummus to each bowl, then scatter chopped parsley on top.
06 - Serve immediately while the chicken is warm, or refrigerate and enjoy cold. Offer warm pita on the side if desired and suggest a crisp white wine such as Assyrtiko as a pairing.
