Greek-style Chicken Bowl

Chicken and rice

• boneless, skinless chicken thighs600 g
• rice300 g
• lemons2
• dried oregano2 tsp
• garlic cloves3
• olive oil4 tbsp
• chicken stock600 ml
• salt
• black pepper

Toppings

• tzatziki300 g
• cucumbers1
• cherry tomatoes300 g
• red onions½
• feta150 g
• black olives80 g
• flat-leaf parsley1 handful

Chicken and rice

1. 01

   Squeeze the juice of 1 lemon and crush the garlic. Toss the chicken with the lemon juice, oregano, garlic, half the oil, salt and pepper, and leave it in the fridge while you start the rice.

2. 02

   Bring the stock to the boil with the rest of the oil, stir in the rice, cover and cook on the lowest heat until the stock is absorbed, about 15 minutes. Off the heat, squeeze over the juice of half the second lemon, leave it to stand for 10 minutes and fork it through.

3. 03

   Griddle the chicken over high heat for about 6 minutes a side, until charred at the edges and cooked through (75°C in the thickest part, no pink inside), then rest for 5 minutes and slice.

Toppings

4. 04

   Divide the lemon rice between four bowls.

5. 05

   Dice the cucumber, halve the tomatoes and thinly slice the red onion. Arrange the chicken, cucumber, tomatoes, red onion and olives over the top.

6. 06

   Crumble the feta, chop the parsley and cut the remaining lemon half into wedges. Divide the tzatziki between the bowls, scatter with the feta and parsley, and serve with a lemon wedge.