This simple recipe pairs grilled chicken breasts with tangy marinated tomatoes and a fresh tzatziki sauce. The brown rice takes 45 minutes to cook, so you’ll start that first and prepare everything else while the rice is on the stove.
- 1 cup uncooked brown rice
- Salt and pepper
- 1 cup plain Greek yogurt
- 1/2 cup diced cucumber (peeled and seeds removed)
- 1 minced garlic clove
- 4 tablespoons olive oil, divided
- 1 tablespoon chopped fresh dill
- 1 pint cherry tomatoes
- 2 tablespoons chopped thyme
- Juice of 1/2 lemon
- 4 small boneless, skinless chicken breasts
- Cutting board
- Chef’s knife
- Mixing bowls
- Medium pot with lid
- Grill brush and spatula or tongs
1. Cook the brown rice.
First, turn on your grill and put the burners on medium heat. Back in the kitchen, combine 1 cup brown rice and 2 cups water in a medium pot with a lid. Add a pinch of salt and a crack of pepper. Bring to a boil on the stove, then cover and simmer for 45 minutes, until rice is plump.
2. Make the tzatziki.
In a small bowl, stir together yogurt, cucumber, garlic, 2 tablespoons olive oil, and dill. Season with salt and pepper to taste. Cover and store in the fridge.
3. Marinate the tomatoes.
Halve the cherry tomatoes. In a medium bowl, toss tomatoes with 1 tablespoon olive oil, thyme, lemon juice, salt, and pepper. Cover and set aside at room temperature.
Grill the chicken.
Check your grill temperature. It should be around 400 degrees. If not, adjust accordingly. Brush chicken breasts with the remaining 1 tablespoon of oil, then season liberally with salt and pepper. Place chicken on the grill (with the lid closed) and cook for 6 minutes. Flip chicken, put cover on, and cook for 6 to 8 minutes more, until a thermometer inserted in the center reads at least 165 degrees. Let chicken rest for 5 minutes.
Slice the chicken breast, then make plates of rice, chicken, and tomato. Top with tzatziki.
- Stir tzatziki
- Stir tomatoes
- Plate everything