The chicken is at its most tender when marinated in the tzatziki overnight
| انشأ بواسطة | سبينس |
| وقت التحضير | 20 دقائق |
| وقت النقع | ساعاتين على الأقل |
| وقت الطهي | 30 دقائق |
| عدد الأفراد | 4 |
| مطبخ | اليوناني |
| النظام الغذائي | مناسب للعائلات |
| إرشادات التحضير | وصفة متوسطة السهولة |
المكونات
طريقة التحضير
تحميل PDFPeel and crush the garlic. Chop the dill. Juice the lemon.
In a bowl, combine the Greek yoghurt, tzatziki, garlic, lemon juice, dill, salt and pepper. Mix well.
Place the chicken breasts in a zip-top bag or shallow dish. Pour the tzatziki marinade over the chicken, ensuring it is evenly coated. Marinate in the refrigerator for at least 2 hours or overnight.
Preheat the grill or a grill pan over a medium-high heat.
Remove any excess marinade from the chicken.
Drizzle the olive oil on the grill and cook the chicken breasts for 6-8 minutes per side or until fully cooked. Allow them to rest for a few minutes before slicing.
Rinse the rice under cold water until the water runs clear. Zest and juice the lemon. Chop the parsley.
In a pot, combine the rice, vegetable stock, lemon zest and juice. Bring to a boil, then reduce the heat, cover and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed. Using a fork, fluff the rice. Stir in the olives and parsley. Season with salt and pepper.
Serve the pilaf topped with the sliced chicken breasts and a sprinkling of extra parsley.
