Grilled Lemon Chicken Bowl

Instructions

1. 1

   Finely grate the lemon zest, squeeze out the juice and mince the garlic. In a bowl, combine ¼ cup yogurt, all the lemon zest, half the lemon juice, 1 minced garlic clove, 1 tablespoon olive oil, the oregano, ½ teaspoon salt and ¼ teaspoon pepper.

2. 2

   Flatten the chicken to an even ¾-inch thickness, then turn it in the yogurt mixture to coat. Let it marinate while you start the rice and prepare the toppings.

3. 3

   Put the rice, water and ¼ teaspoon salt in a saucepan. Bring to a boil, cover and reduce the heat to low. Cook for 15 minutes, until the water is absorbed, then remove from the heat and leave covered for 10 minutes. Fluff with a fork.

4. 4

   Meanwhile, heat a grill or grill pan to medium-high, about 400°F/200°C. Mix the remaining ¾ cup yogurt with the remaining lemon juice, garlic, ¼ teaspoon salt and ¼ teaspoon pepper. Dice the cucumber and tomatoes, thinly slice the red onion, and toss the vegetables with the remaining 1 tablespoon olive oil.

5. 5

   Lift the chicken from the marinade, letting excess drip off. Grill for 5–7 minutes per side, until lightly charred and cooked through, 165°F/74°C in the thickest part. Rest for 5 minutes, then slice.

6. 6

   Divide the rice among four bowls. Add the chicken and vegetables, then spoon the lemon-garlic yogurt sauce over the top.