Grilled Greek Chicken Breasts

with Lemon Basmati Rice and Tzatziki

  • 15 min
BBQ
Poultry
Dairy product
Family Friendly
High in fiber
High Protein
The whole family will love our tzatziki Greek chicken breasts, complete with fresh mint leaves, lemon juice, and crumbled feta.
Greek Chicken Cutlets

Ingredients

3/4 cup(s)
Basmati Rice
190 g
Cherry Tomatoes
2
Chicken Breasts
1/2 tsp
Dried Oregano
40 g
Feta
1/4 cup(s)
Kalamata Olives
1
Lemon(s)
4 g
Mint
3 tbsp
Olive Oil (not included)
75 g
Tzatziki
1 1/2 cup(s)
Water for Rice (not included)
Nutritional facts
Serving per portion
Amount / Serving
Calories
644 kcal
Total fat
23 g
Saturated Fat
8 g
Sodium
830 mg
Total Carbohydrate
67 g
Fiber
6 g
Sugar
5 g
Proteins
43 g

Instructions

Prepare the broth
1

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.

Cook the rice
2

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.

Prepare the ingrediens
3

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.

Cook the chicken
4

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.

Prepare the rice
5

Finish the rice

Squeeze remaining 1/2 of the lemon over the rice, season with salt and pepper, and stir.

Serve
6

Garnish and serve

Serve lemon rice in plates with tomato salad. Top with chicken breast and tzatziki.