Method

1. 1

   Combine rice, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, then cover and simmer for 15 minutes, until the water is absorbed and the rice is tender. Remove from the heat and rest, covered, for 5 minutes.

   20 minBring to a boil, then simmer
2. 2

   Cut the cucumber and tomato into bite-size pieces.

   3 min
3. 3

   Stir the Greek yogurt with the zest and juice of half the lemon, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cut the remaining lemon half into wedges.

   2 min
4. 4

   Pat the chicken dry and season with oregano, garlic powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.

   2 min
5. 5

   Heat olive oil in a large skillet over medium heat. Cook the chicken for 5 to 7 minutes per side, until browned and the thickest part reaches 165°F. Transfer to a cutting board and rest for 5 minutes, then slice.

   15 min75°C
6. 6

   Divide the rice among four bowls. Add cucumber and tomato, then top with sliced chicken and feta. Spoon over the lemon yogurt and serve with lemon wedges.

   3 min

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