grilled marinated chicken, rice pilaf, salad greens, tomato, cucumber, red onion, feta, kalamata olive, red wine vinaigrette, grilled naan bread, tzatziki

In a bowl, mix olive oil, minced garlic, lemon juice, oregano, salt, and black pepper. Add chicken breast and marinate for at least 30 minutes.

Marinate the Chicken

In a saucepan, heat a bit of olive oil over medium heat. Add basmati rice and toast for 2-3 minutes. Add chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until rice is fluffy.

Cook the Rice Pilaf

Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes per side or until fully cooked. Let it rest for a few minutes before slicing.

Grill the Chicken

Chop the salad greens, tomato, cucumber, and red onion. Combine them in a bowl, add feta cheese and kalamata olives.

Prepare the Salad

In a small bowl, whisk together red wine vinegar, Dijon mustard, salt, and pepper. Drizzle over the salad before serving.

Make the Dressing

In a large bowl, layer rice pilaf, grilled chicken slices, salad mixture, and a side of tzatziki sauce. Serve with grilled naan bread.

Assemble the Bowl

Chicken breast

Olive oil

Garlic cloves

Lemon juice

gyros bowl

Recipe information

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