- Fresh & Cool
- Mains
- Prep 30 min
- Cook 25 min
- Serves 4
Chicken marinated in lemon, garlic and oregano, roasted until charred at the edges and piled over rice with a chopped salad and a big spoon of tzatziki. A complete, bright dinner in one bowl.
Ingredients
For the chicken
- 700 g boneless chicken thighs, cut into large chunks
- 3 tbsp olive oil
- Juice and zest of 1 lemon
- 3 garlic cloves, crushed
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
For the tzatziki
- 250 g Greek yoghurt
- ½ cucumber, grated and squeezed dry
- 1 garlic clove, grated
- 1 tbsp olive oil
- 1 tbsp chopped dill or mint
- Salt
For the bowls
- 300 g long-grain rice
- 4 tomatoes, diced
- 1 cucumber, diced
- ½ red onion, thinly sliced
- 100 g feta, crumbled
- A handful of olives
- Pita or flatbreads, to serve
Method
- Mix the chicken with the oil, lemon juice and zest, garlic, oregano, paprika and salt. Marinate for at least 20 minutes, or up to 6 hours in the fridge.
- Make the tzatziki: stir together the yoghurt, cucumber, garlic, oil, herbs and a pinch of salt. Chill until needed.
- Heat the oven to 220°C. Spread the chicken on a lined tray, or thread it onto skewers, and roast for 20 to 25 minutes, turning once, until golden and charred at the edges.
- Cook the rice according to the packet.
- Toss the tomatoes, cucumber and red onion with a splash of olive oil and a pinch of salt.
- Divide the rice between bowls. Top with chicken, the salad, feta and olives, and add a big spoon of tzatziki. Serve with warm pita.
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