Marinated lemon-oregano chicken with rice, tzatziki, hummus, tomatoes, cucumber and olives—bright Mediterranean bowl.
# What You Need:
→ Chicken
01 - 1 1/3 lb boneless, skinless chicken breasts or thighs (about 600 g)
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 3 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1 tsp fine salt
09 - 1/2 tsp freshly ground black pepper
→ Rice / Base
10 - 1 1/2 cups cooked basmati or brown rice (or 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 pitted Kalamata olives
15 - 1/4 cup crumbled feta (optional)
16 - 2 tbsp fresh parsley, chopped
→ Tzatziki
17 - 1 cup plain Greek yogurt
18 - 1/2 cucumber, grated and excess liquid squeezed out
19 - 1 garlic clove, minced
20 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
21 - 1 tbsp lemon juice
22 - Salt and freshly ground black pepper, to taste
→ Hummus
23 - 1 cup classic hummus (store-bought or homemade)
# How to Make It:
01 - Whisk together olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt and pepper in a bowl. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes or up to 2 hours for deeper flavor.
02 - Place a grill pan or heavy skillet over medium-high heat and let it become hot before adding the chicken to ensure a good sear.
03 - Remove excess marinade and transfer chicken to the hot pan. Cook 5–6 minutes per side, turning once, until an instant-read thermometer registers 165°F (74°C) and the exterior is golden.
04 - Transfer chicken to a cutting board and rest for 5 minutes to redistribute juices. Slice against the grain into bite-sized strips.
05 - Combine Greek yogurt, grated cucumber, minced garlic, dill and lemon juice in a bowl. Season with salt and pepper and stir until smooth. Taste and adjust acidity or seasoning as needed.
06 - Divide cooked rice among four bowls. Arrange sliced chicken, halved cherry tomatoes, diced cucumber, sliced red onion and Kalamata olives over the rice. Add a generous spoonful of tzatziki and a scoop of hummus to each bowl, then sprinkle with crumbled feta and chopped parsley.
07 - Serve immediately while the chicken is warm, or chill and serve cold as preferred. Offer warm pita on the side if not keeping the meal gluten-free.
