Question ID: 1000-4645-0-2-4-5

Recipe Description

Chicken1 lb boneless, skinless chicken breast (butterflied into 4 servings)1 tbsp olive oil1 lemon, juiced1 tsp oregano1 clove garlic, minced½ tsp salt½ tsp pepperRice½ tbsp olive oil1 small onion, diced1½ cups brown basmati rice3¾ cups water or chicken stock¼ tsp saltTzatziki1 cup Greek yogurt½ cup grated cucumber1½ tsp white wine vinegar2 cloves garlic, minced1 tbsp fresh chopped dill½ tsp saltpepperSalad1 medium cucumber, halved and sliced1 large tomato, sliced into wedges1 red onion, thinly sliced1 tbsp olive oil1 tsp oreganosalt and pepper

In a large bowl, or gallon-sized plastic zipper bag, add chicken breast pieces, olive oil, lemon juice, oregano, garlic, salt, and pepper. Cover, refrigerate, and let marinate for at least 1 hour or over night.When you are ready to cook the chicken, remove from marinade and place on a grill pan or rack. Broil in oven, or grill for 5 minutes on each side.

Heat olive oil over medium heat in a medium size saucepan. Add onion and saute until translucent, about 5 minutes.Add rice and stock and bring to a boil. Once it comes to a boil, reduce the heat, stir the rice, cover, and let simmer according to package cooking time.

Place the grated cucumber in a fine mesh strainer over a bowl. Sprinkle with salt and let sit for 10 minutes. After 10 minutes, squeeze and drain as much water as you can out of the cucumber.In a medium bowl, combine the yogurt, drained cucumber, vinegar, garlic, dill, salt, and pepper. Cover and refrigerate until ready to use.