The chicken is at its most tender when marinated in the tzatziki overnight
| Created by | Spinneys |
| Prep time | 20 minutes |
| Marination time | 2 hours or overnight |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Greek |
| Diet | Family Friendly |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download 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.
