Description

Juicy grilled chicken breasts are served over fluffy rice with a cool herbed yogurt sauce and a refreshing cucumber-tomato salad. This balanced meal is perfect for a light yet satisfying dinner, bursting with fresh flavors and herbs.

Ingredients

4 boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 cup plain Greek yogurt
2 tablespoons fresh lemon juice
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
1 clove garlic, minced
1 cup long grain white rice
2 cups water
1/2 teaspoon salt
1 cucumber, diced
2 tomatoes, diced
1/4 cup red onion, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste

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Instructions

Preheat grill to medium-high heat. Season chicken breasts with olive oil, salt, pepper, garlic powder, and dried oregano.
Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
While chicken grills, prepare rice. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until tender. Fluff with a fork.
Make herbed yogurt sauce: In a small bowl, mix Greek yogurt, lemon juice, dill, mint, parsley, and minced garlic. Stir until smooth. Season with salt and pepper to taste.
Prepare cucumber-tomato salad: In a mixing bowl, combine diced cucumber, tomatoes, and red onion. Drizzle with extra virgin olive oil and red wine vinegar. Toss to coat, then season with salt and pepper.
To serve, plate a portion of rice, top with sliced grilled chicken, drizzle with herbed yogurt sauce, and serve the cucumber-tomato salad on the side.

Notes

You can customize the seasonings to taste. For extra flavor, marinate the chicken in yogurt sauce for an hour before grilling. This dish also works well with grilled lamb or fish.

Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Main
Cuisine: Mediterranean