This Greek chicken and rice bowl is gluten-free with a paleo and keto option, easy to throw together and incredibly delicious. It's perfect for dinner or you can meal prep it to have lunch throughout the week!
1cuptzaziki sauce (just yogurt with finely diced cucumber and dill)1/2 cup yogurt (full-fat), 1/2 cup grated cucumber, 1 tbsp fresh dill, salt and pepper
Marinate the chicken in the olive oil and herbs for at least one hour.
While the chicken is marinating, make the Greek rice (use cauliflower for paleo or keto).
While the rice is going, make the salad. Toss the tomatoes, red onion and cucumber with salt. Feel free to add fresh dill and parsley.
After the chicken has marinated, either grill it, cook it in a pan or bake at 375 for about 20 minutes.
Now assemble! Add rice to the bottom of a bowl, add the chopped chicken, some of the salad and a spoonful of tzaziki!
Boneless, skinless chicken breast is very lean and should be grilled quickly over high heat to make sure it is nice and juicy. Chicken on the bone or large un-pounded breasts should be grilled more slowly over medium-high heat. That way the outside doesn't burn while we wait for the inside to reach an internal temperature of 165 degrees.
Boneless skinless breasts (pounded 3/4-inch thick) should be cooked on high heat for 10 to 12 minutes. To test for doneness, carefully press the chicken at the thickest end with a finger. If there's no resistance, it's done.
Bone-in chicken grills on medium heat for 20 to 25 minutes, depending on the size, until it reaches an internal temperature of 165 degrees.
For the homemade tzatziki use a high-quality yogurt! Go for the full-fat varieties, if possible, for the best flavor.
It's best to remove the seeds from the cucumber. Also, if it's not organic, peel it. Grate the cucumber with a box grater and squeeze out all the water with a kitchen towel. That way your tzatziki won't get watery.
This chicken and rice bowl recipe makes enough for four people or enough for four lunches throughout the week.