Ingredients:

  • 1 large English or Telegraph Cucumber (approx. 300g), grated
  • 500g Full-Fat Greek Yogurt
  • 2 cloves Garlic, minced finely
  • 1 tbsp Extra Virgin Olive Oil (EVOO) for tzatziki
  • 1 tbsp Fresh Lemon Juice for tzatziki
  • 1 tsp Kosher Salt, plus more to drain cucumber
  • 1/2 tsp Freshly Ground Black Pepper for tzatziki
  • 2 tbsp Fresh Dill, finely chopped for tzatziki
  • 4 (approx. 600g / 1.3 lbs) Boneless, Skinless Chicken Breasts or Thighs
  • 1/4 cup EVOO for marinade
  • 1/4 cup Fresh Lemon Juice for marinade
  • 1 tbsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika (optional)
  • 1 tsp Kosher Salt for marinade
  • 1/2 tsp Black Pepper for marinade
  • 1 cup (200g) Long-Grain White Rice (Basmati or Jasmine)
  • 1 3/4 cups Chicken Stock or Water
  • 1 tbsp EVOO for rice base
  • 1/2 tsp Kosher Salt for rice base
  • 2 tbsp Fresh Lemon Zest
  • 2 tbsp Fresh Dill, chopped for rice base
  • 1 cup (150g) Cherry Tomatoes, halved
  • 1/2 medium Red Onion, thinly sliced
  • 1 cup (150g) Cucumber, diced (for bowl assembly)
  • 1/2 cup (75g) Kalamata Olives, pitted and halved
  • 1/2 cup (60g) Feta Cheese, crumbled
  • Fresh Parsley and Lemon Wedges, for garnish

Instructions:

  1. Start the Tzatziki: Grate the large cucumber. Toss the grated cucumber with a pinch of salt, place it in a fine-mesh sieve lined with cheesecloth, and set it over a bowl to drain for at least 30 minutes. Squeeze out as much liquid as possible—this is crucial for a thick tzatziki!
  2. Marinate the Chicken: Whisk together the 1/4 cup EVOO, 1/4 cup lemon juice, oregano, thyme, paprika, salt, and pepper in a bowl. Add the chicken pieces, ensuring they are well coated. Marinate for a minimum of 30 minutes, or ideally, 2–4 hours in the fridge.
  3. Prepare Bowl Toppings: Dice the tomatoes, cucumber, and red onion. Set aside.
  4. Cook the Rice: Rinse the rice until the water runs clear. In a pot, heat the 1 tbsp EVOO over medium heat. Add rice and 1/2 tsp salt, stirring briefly. Add the chicken stock/water and bring to a boil. Reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5–10 minutes.
  5. Flavour the Rice: Once rested, fluff the rice with a fork. Gently stir in the lemon zest and fresh dill. Keep warm.
  6. Cook the Chicken: Preheat your grill pan or outdoor grill to medium-high heat. Remove the chicken from the marinade (discard the marinade). Cook the chicken for 5–7 minutes per side, until beautifully charred and the internal temperature reaches 165°F (74°C). Rest the chicken for 5 minutes before slicing.
  7. Finish the Tzatziki: In a medium bowl, combine the drained, squeezed cucumber pulp, Greek yogurt, minced garlic, 1 tbsp EVOO, 1 tbsp lemon juice, salt, pepper, and fresh dill. Taste and adjust seasoning.
  8. Assemble the Bowls: Divide the lemon-dill rice evenly among four large bowls. Layer the sliced, grilled chicken on top of the rice.
  9. Garnish and Serve: Arrange the diced tomatoes, cucumber, red onion, and Kalamata olives around the chicken. Spoon a generous dollop of tzatziki over the chicken (or serve on the side). Sprinkle with crumbled feta cheese and fresh parsley. Serve immediately with a wedge of lemon.