- 15 min
Cook the rice
Bring water for rice and rice to a boil in a pot over high heat. Once boiling, reduce heat to low and cover. Cook 15-20 min or until the water is absorbed, then remove from heat and let the rice stand covered for 5 min. Fluff lightly with a fork.
Prepare the ingredients
Halve tomatoes and olives. Mix these in a bowl along with crumbled feta, mint leaves and 1/3 of the oil. Season with salt and pepper and set aside.
Season the chicken
Squeeze juice of 1/2 the lemon in a bowl and toss with chicken breasts, 1/3 olive oil, oregano, and salt and pepper to taste.
Grill the chicken
Drizzle chicken with remaining 1/3 of the olive oil.
In a pan over high heat (or BBQ at high heat), grill the chicken 7-8 minutes on each side
or until the chicken reaches an internal temperature of 165 F.
Finish the rice
Squeeze remaining 1/2 of the lemon over the rice, season with salt and pepper, and stir.
Garnish and serve
Serve lemon rice in plates with tomato salad. Top with chicken breast and tzatziki.