Ingredients:

  • 1 lb (450g) chicken breast, cut into 1-inch cubes
  • 1/2 cup (120g) plain Greek yogurt
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) lemon juice
  • 3 cloves garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 cups (310g) cooked white rice
  • 1 cup (150g) cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (40g) red onion, thinly sliced
  • 1/3 cup (50g) kalamata olives, pitted
  • 1/2 cup (60g) feta cheese, crumbled
  • 2 cups (60g) baby spinach or romaine lettuce, chopped
  • 1/2 cup (120g) plain Greek yogurt
  • 1/4 cup (60g) cucumber, grated and squeezed dry
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15ml) fresh dill, chopped
  • 1 clove garlic, grated
  • 1 pinch salt

Instructions:

  1. Whisk together the Greek yogurt, olive oil, lemon juice, garlic, oregano, salt, and pepper in a large bowl. Note: Ensure the yogurt is smooth before adding other ingredients.
  2. Fold in the chicken cubes until every piece is thickly coated. Cover the bowl and refrigerate for 30 minutes. Note: This is the critical tenderizing window.
  3. Heat a large non stick skillet or cast iron pan over medium high heat with a drizzle of oil. Wait until the oil shimmers.
  4. Add the chicken in a single layer. Sear for 7-8 minutes until the edges are golden brown and charred.
  5. In a separate small bowl, mix the Greek yogurt, squeezed grated cucumber, lemon juice, fresh dill, grated garlic, and salt.
  6. Divide the cooked rice into four bowls. Top each with a handful of chopped baby spinach.
  7. Arrange the charred chicken, diced cucumber, halved cherry tomatoes, sliced red onion, and olives on top of the spinach.
  8. Sprinkle crumbled feta cheese over the top of each bowl.
  9. Drizzle the velvety homemade tzatziki over the center.