kosher salt and freshly ground black pepperto taste
Cucumber Salad
2english cucumberspeeled and sliced
1/2 cupred onionthinly sliced
1juicelemon
2Tablespoons extra-virgin olive oil
1Tablespoonred wine vinegar
2clovesgarlicpressed
1/2teaspoon dried oregano
Tzatziki Sauce
1cupgreek yogurt
1english cucumberfinely diced
2clovesgarlicpressed
1Tablespoonfresh dillchopped
1teaspoonlemon zestgrated
1Tablespoon lemon juicefreshly squeezed
1teaspoon fresh mint (optional)chopped
kosher salt and freshly ground black pepperto taste
2Tablespoonsextra-virgin olive oil
1 1/2lbscherry tomatoeshalfed
Instructions
chicken and Rice
FOR THE CHICKEN: In a gallon-sized ziplock bag, combine the chicken, 1/4 cup of the olive oil, the garlic, lemon juice, vinegar, and oregano; season with salt and pepper. Marinate the chicken in refrigerator for at least 20 minutes or up to 1 hour, turning the bag occasionally. Drain the chicken and discard the marinade.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until cooked through, 3 to 4 minutes per side. Let cool before dicing into bite-size pieces.
Cook the rice in a large saucepan with 2 cups water according to the package instructions.
Divide the rice and chicken into meal prep containers. Will keep covered in the refrigerator up to 3 days.
Cucumber Salad
Combine the cucumbers, onion, lemon juice, olive oil, vinegar, garlic, and oregano in a small bowl. Cover and refrigerate for up to 3 days.
Tzatziki Sauce
Combine the yogurt, cucumber, garlic, dill, lemon zest and juice, and mint (if using) in a small bowl. Season with the salt and pepper to taste and drizzle with the olive oil. cover and refrigerate for at least 10 minutes, allowing the flavors to meld. Can be refrigerated 3-4 days.
To Serve
If making ahead, reheat the rice and chicken in the microwave in 30-second intervals, until heated through. Top with cucumber salad, tomatoes and fresh tzatziki sauce.