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Chicken Souvlaki Rice Bowls

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Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Ingredients Method

Ingredients
  

Shared base (full batch, this recipe uses chicken from 2 skewers)
  • 2½ lb boneless, skinless chicken breasts cut into 1 to 1½-inch cubes
  • ⅓ cup olive oil
  • ¼ cup fresh lemon juice
  • 4 garlic cloves minced
  • 2 teaspoons dried oregano
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 10 wooden skewers soaked 30 minutes
  • 2 cups Greek yogurt
  • 1 cucumber grated and squeezed dry
  • 2 garlic cloves minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons chopped dill
  • ½ teaspoon salt
  • chilled 30 minutes
Finishing
  • 1 cup long-grain rice
  • 1½ cups water
  • 1 lemon zest and juice
  • 1 cucumber diced
  • 1 cup cherry tomatoes halved
  • ½ cup kalamata olives
  • 4 ounces feta crumbled
  • ½ cup tzatziki
  • 1 tablespoon olive oil
  • salt to taste
  • remaining sliced red onion

Method
 

  1. Make the base (marinate, tzatziki, grill) as in Card 1; start rice while chicken grills.
  2. Rinse rice until water runs mostly clear.
  3. Zest lemon.
  4. Simmer rice, water, and zest covered on low 15 to 18 minutes; rest 10 minutes; fluff with lemon juice.
  5. Dice cucumber; halve tomatoes; toss with onion, olives, oil, and salt.
  6. Crumble feta.
  7. Pull chicken off 2 skewers.
  8. Bowl rice one third full; add salad one side, chicken the other; top with tzatziki, feta, and a lemon wedge.