🥗 Grilled Chicken with Herbed Yogurt Sauce, Rice & Cucumber-Tomato Salad 🍗🍚🥒
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 2
Calories per serving: ~550 kcal
🛒 Ingredients
2 boneless, skinless chicken breasts 🍗
1 tbsp olive oil 🫒
1/2 tsp paprika
Salt & pepper to taste 🧂
1/2 cup Greek yogurt (plain) 🥣
1 tbsp lemon juice 🍋
1 garlic clove, finely grated 🧄
1 tbsp chopped parsley 🌿
1/2 cup long-grain rice (e.g. basmati) 🍚
1 cup water
1/2 tsp salt
1/2 cucumber, thinly sliced 🥒
6–8 cherry tomatoes, halved 🍅
1/4 red onion, thinly sliced
1 cup mixed lettuce leaves 🥬
1 tbsp olive oil (for salad)
1 tsp red wine vinegar or lemon juice 🍋
👨🍳 Instructions
Cook the rice: Rinse the rice, then place in a pot with 1 cup of water and 1/2 tsp salt. Bring to a boil, cover, reduce heat, and simmer for 12–15 minutes until fluffy.
Prepare chicken: Rub chicken breasts with olive oil, paprika, salt, and pepper. Grill or pan-fry over medium-high heat for 5–6 minutes per side, until cooked through and nicely charred. Rest, then slice.
Make the yogurt sauce: In a bowl, combine yogurt, lemon juice, garlic, parsley, salt, and pepper. Mix well and chill until serving.
Toss the salad: In another bowl, mix cucumber, cherry tomatoes, red onion, and lettuce. Drizzle with olive oil and vinegar or lemon juice, season with salt and pepper.
Assemble the plate: Arrange sliced grilled chicken, a scoop of rice, and a portion of salad on each plate. Spoon yogurt sauce over the chicken.
Serve immediately, garnished with extra herbs and black pepper if desired.
🔄 Tips & Substitutions
Swap rice for quinoa or couscous.
Add mint to the yogurt for a Mediterranean twist.
Make it spicy with chili flakes in the chicken rub or sauce.