Description
A Mediterranean-inspired meal featuring juicy grilled chicken served with a creamy herbed yogurt sauce, fluffy rice, and a refreshing cucumber-tomato salad.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 cup long-grain white rice
- 2 cups water
- 1 cucumber, diced
- 2 tomatoes, diced
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red wine vinegar
Instructions
- In a small bowl, combine olive oil, minced garlic, dried oregano, salt, and pepper. Rub the mixture over the chicken breasts and let marinate for at least 15 minutes.
- While the chicken marinates, prepare the herbed yogurt sauce: In a bowl, mix Greek yogurt, lemon juice, dill, and mint. Season with a pinch of salt and refrigerate until serving.
- Cook the rice: In a medium saucepan, bring water to a boil. Add rice, reduce heat to low, cover, and simmer for 18-20 minutes or until tender. Fluff with a fork.
- Preheat grill or grill pan to medium-high heat. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
- In a large bowl, combine cucumber, tomatoes, red onion, and parsley. Drizzle with extra-virgin olive oil and red wine vinegar, then toss to combine.
- Slice the grilled chicken. Serve with rice, cucumber-tomato salad, and a dollop of herbed yogurt sauce.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean