Ingredients
- 1 kg chicken tenderloins thigh or breast
- 1 tablespoon of dried oregano
- 3 crushed garlic
- Salt & pepper
- Zest & juice of 1 large lemon
- 1/4 cup olive oil
Lemon & Herb Rice
- 1 cup basmati rice
- 1 small diced onion
- 2 crushed garlic
- Juice & zest of 1 large lemon
- 1 teaspoon oregano
- 2 cups of chicken stock liquid
- 1 chicken stock cube optional for extra flavour
- Salt & Pepper
- Olive oil
- Small handful of freshly chopped mint
- Small handful of freshly chopped dill
Tzatziki
- 500 g Greek yoghurt
- 2 Lebanese cucumbers
- 1 crushed garlic
- Juice & zest of 1 lemon
- Salt & pepper
Instructions
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Marinate the chicken for a an hour.
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You can choose to cook these in a griddle pan, pan fry, bbq etc until lightly charred.
Lemon & Herb Rice
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Sauté onion in olive oil for a few minutes, add garlic & cook until fragrant. Add rice, oregano, lemon zest/juice, stock cube & liquid. Season with salt & bring to a boil. Taste & adjust lemon flavour if needed. Cover and reduce heat to lowest, cook for 18 minutes.
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Turn off the heat & fluff up the rice. Let it rest for 10-15 minutes before mixing through the fresh herbs.
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Serve with Souvlaki, Greek salad & Tzatziki
