Greek Bowl Recipe

Rinse basmati rice under cold water until water runs clear. Combine rice, 1.5 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes; fluff with fork. Keep warm.

If you prefer the Swiss cheese slightly melted: portion hot rice into bowls and place the slice/shredded Swiss on top of hot rice so it softens, or briefly cover bowl for 1–2 minutes to warm cheese.

Grate the cucumber on the coarse side of a box grater, then squeeze out excess moisture using a clean kitchen towel or paper towel until mostly dry.

In a small bowl combine 1/2 cup Greek yogurt, drained grated cucumber, 1 minced garlic clove, 1 tsp lemon juice, 1 tsp olive oil and 1 tbsp chopped dill (or 1/2 tsp dried). Season with 1/4 tsp salt and 1/8 tsp pepper. Taste and adjust lemon or salt as desired. Refrigerate until serving.

Pound or slice chicken breasts to even thickness (about 1/2–3/4 inch) so they cook evenly.

In a shallow dish combine 2 tbs olive oil, 2 tbs lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Add chicken and turn to coat. Marinate 15–30 minutes at room temperature or up to 2 hours in refrigerator.

Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grate lightly. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice into strips or bite-sized pieces.

Heat 1 tsp olive oil in a skillet over medium heat. Add 1/4 cup finely chopped onion and cook 2–3 minutes until softened.

Add 8 oz ground beef, breaking it up with a spoon. Cook until browned, about 5–7 minutes.

Stir in 1 minced garlic clove, 1/2 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp salt and 1/4 tsp black pepper. Cook 1–2 more minutes until fragrant and well combined. Drain excess fat if needed and keep warm.

In a small bowl toss 1/2 cup diced cucumber, 1/2 cup diced tomato and 1/4 cup thinly sliced red onion with 1 tsp olive oil, 1 tsp red wine vinegar (or lemon), 1/8 tsp salt and 1/8 tsp black pepper. Add chopped parsley if using. Set aside.

Divide the warm basmati rice between two bowls (about 1/2 cup cooked rice per serving if making 2 servings; adjust as needed).

Arrange sliced grilled chicken and seasoned ground beef on top of the rice in separate sections or mixed, as preferred.

Add the dressed cucumber-tomato-onion mixture to the bowl.

Spoon 1–2 tbs tzatziki over the chicken and vegetables or serve on the side for dipping.

Top with imported Swiss cheese (softened from the hot rice) and a sprinkle of chopped parsley. Serve immediately.