Mediterranean Chicken Platter with Rice and Tzatziki
This mediterranean chicken platter is packed with delicious Greek flavors. It includes marinated chicken, tzatziki sauce, and a bed of jasmine fennel rice. It’s the perfect size for a family or a few days worth of meal prep.
Ingredients
For the Chicken:
- 2 large chicken breasts boneless, skinless
- ½ tsp onion powder
- ¾ tsp fine sea salt
- ¼ tsp ground black pepper
- 1 tbsp dried oregano
- 1 ¼ tsp dried thyme
- 2 tsp dried parsley
- 3 cloves garlic minced
- 3 tbsp dry white wine
- ¼ cup (60 ml) extra-virgin olive oil
- 1 tsp lemon zest packed (use 1 tbsp if you want more a noticeable lemon flavor)
- 1 tbsp fresh lemon juice
Vegetables:
- 1 medium yellow onion
- 1 red bell pepper
Jasmine Fennel Rice:
- 2 tbsp safflower oil
- 2 cups (500 ml) vegetable broth
- 1 cup (200 g) jasmine rice
- 1 tsp dried oregano
- ¼ tsp fennel seeds
- ¼ tsp dried tarragon
- ¼ tsp fine sea salt
Tzatziki Sauce:
- 1 cup (240 g) plain full-fat Greek yogurt
- ½ medium cucumber grated and drained of liquid
- 1 tbsp fresh lemon juice
- ½ tsp white pepper
- 1 small glove garlic grated
- fine sea salt to taste
Instructions
For the Chicken and Vegetables:
- Cut the chicken breasts into 1-inch (2.5 cm) chunks and place them in a Ziploc bag. Add the rest of the marinade ingredients to the bag and seal it, removing as much air as you can. Mix the seasonings around to fully coat the chicken and place in the fridge for at least 1 hour or overnight for best results. This is a good time to make the rice.
- When the chicken is almost done marinating, cut the onion into slivers and dice the bell pepper. Set aside.
- Preheat a large skillet on medium-high heat. Remove the marinated chicken from the fridge and add the entire contents of the bag into the skillet. Turn the heat down just a tad if necessary and cook for 10 minutes, turning the chicken halfway through. Remove the chicken from the pan and place on a plate.
- With the skillet on medium-high heat, add the onion and peppers, cooking until the onions are translucent and the peppers have softened a bit (about 8 minutes). Toss occasionally to make sure the veggies cook evenly.
- Add the chicken back to the skillet with the vegetables and toss for another 2-3 minutes until the chicken is cooked through.
Jasmine Fennel Rice:
- Preheat a medium pot over medium-high heat and add the safflower oil.
- Add the rice to the pot, tossing until it's evenly coated with the oil. Cook for 3-5 minutes until the rice is opaque, tossing occasionally.
- Add the vegetable broth and seasonings and bring to a boil.
- Cover the pot with a tightly fitted lid and reduce the heat to the lowest setting.
- Cook for 20 minutes then turn the flame off. Fluff up the rice and throughly mix the seasonings around using a wooden spoon or a fork. Serve warm.*
Tzatziki Sauce:
- Add all the ingredients to a medium bowl, mixing until combined.
- Serve cold.
Notes
- Rice: To keep the rice warm while you're making the chicken, leave it covered once it has cooked. If it's a bit cold, turn the heat back on to low and cover for a few minutes until it has warmed back up.
- To cut back on time, prepare the rice and tzatziki sauce while the chicken is marinating. Keep the tzatziki sauce in the fridge until you're ready to serve it.
- Add some pita bread and toppings of your choice to bulk up your meal.
Nutrition
Calories: 517kcal | Carbohydrates: 53g | Protein: 23g | Fat: 23g | Sodium: 1147mg | Fiber: 3g | Sugar: 6g
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