Greek oregano chicken bowl with rice and tzatziki

Ingredients

For 1 serving

• White rice55 g
• Chicken breast130 g
• Greek yogurt 2%70 g
• Cucumber120 g
• Tomatoes120 g
• Red onion20 g
• Garlic1 clove
• Dried oregano1 teaspoon
• Extra virgin olive oil8 g
• Lemon juice1 tablespoon
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. Cut the chicken breast into roughly 2 cm cubes and marinate with half the oil, the lemon juice, oregano and a pinch of salt for 10 minutes.
2. Meanwhile, bring a pan of water to the boil, salt it, rinse the rice and cook it for 15 minutes until tender; drain.
3. Make the tzatziki: grate half the cucumber, squeeze it hard in your hands to remove the water and mix it with the Greek yoghurt, the grated garlic and a pinch of salt.
4. Heat a griddle or frying pan well over medium-high heat and cook the chicken for 8 minutes, turning often, until golden outside and no longer pink inside.
5. Dice the tomatoes and the remaining cucumber and thinly slice the red onion.
6. Build the bowl with the rice, chicken, tomatoes, cucumber and onion, dress with the remaining oil and serve with the tzatziki.