Tzatziki marinated chicken with Greek pilaf

Tzatziki marinated chicken with Greek pilaf

دقائق20 تحضير · دقائق30 طهي

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

طريقة التحضير

تحميل PDF

Peel 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.