Tzatziki Chicken Rice Bowls

Seasoned chicken served over fluffy rice with cucumber, tomato, feta, lemon, and creamy tzatziki for an easy Mediterranean-style dinner.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1.5 cups long-grain white rice
• 2.25 cups water
• 1.25 teaspoons kosher salt
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 0.5 teaspoon ground black pepper
• 1 medium english cucumber
• 2 whole medium tomato
• 0.5 cup crumbled feta cheese
• 1 cup tzatziki
• 1 whole lemon

Cooking instructions

1. Rinse the rice under cool water until the water runs mostly clear. Combine it with the water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then cover, reduce the heat to low, and cook until the water is absorbed and the rice is tender, about 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. (about 23 min) — Bring to a boil, then maintain low heat
2. While the rice cooks, pat the chicken dry. Season both sides with the remaining 3/4 teaspoon salt, garlic powder, oregano, and black pepper. (about 2 min)
3. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned on the first side, about 5 minutes. Flip, cover, and cook until the thickest part reaches 165°F, about 5 to 7 minutes more. (about 12 min) — Medium heat; chicken to 165°F
4. Let the chicken rest for 5 minutes, then slice it across the grain. Dice the cucumber and tomatoes, crumble the feta if needed, and cut the lemon into wedges. (about 5 min)
5. Fluff the rice and divide it among four bowls. Top with sliced chicken, cucumber, tomato, feta, and tzatziki. Serve with lemon wedges for squeezing. (about 3 min)