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Grilled Chicken with Herbed Yogurt Sauce, Rice & Cucumber-Tomato Salad

Grilled Chicken with Herbed Yogurt Sauce, Rice & Cucumber-Tomato Salad
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Grilled Chicken with Herbed Yogurt Sauce, Rice & Cucumber-Tomato Salad is a vibrant and wholesome dish that brings together succulent grilled chicken, a zesty herbed yogurt sauce, fluffy rice, and a refreshing cucumber-tomato salad. This recipe is perfect for summer luncheons or casual weeknight dinners, offering a delightful balance of flavors and textures. With quick prep and easy cooking steps, even novice cooks can impress family and friends with this delicious meal. The combination of lean protein from the chicken, healthy fats in the yogurt sauce, and fresh veggies makes it not only tasty but also nutritious. Enjoy this dish as a main course or as part of a larger spread—it’s versatile enough for any occasion.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • Salt & pepper to taste
  • 1/2 cup Greek yogurt plain
  • 1 tbsp lemon juice
  • 1 garlic clove, finely grated
  • 1 tbsp chopped parsley
  • 1/2 cup long-grain rice e.g. basmati
  • 1 cup water
  • 1/2 tsp salt
  • 1/2 cucumber, thinly sliced
  • 68 cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1 cup mixed lettuce leaves
  • 1 tbsp olive oil for salad
  • 1 tsp red wine vinegar or lemon juice

Instructions

  1. Rinse the rice under cold water until clear. Place it in a pot with 1 cup of water and 1/2 tsp salt. Bring to a boil over high heat. Once boiling, cover the pot, reduce heat to low, and simmer for about 12-15 minutes until fluffy.
  2. Rub each chicken breast with olive oil, paprika, salt, and pepper. Preheat your grill or skillet to medium-high heat. Grill or pan-fry each breast for about 5-6 minutes per side until cooked through and nicely charred. Remove from heat and let rest before slicing.
  3. In a mixing bowl, combine Greek yogurt, lemon juice, grated garlic, chopped parsley, salt, and pepper. Mix well until everything is incorporated. Chill in the refrigerator until ready to serve.
  4. In another bowl, combine thinly sliced cucumber, halved cherry tomatoes, red onion slices, and mixed lettuce leaves. Drizzle with olive oil and red wine vinegar (or lemon juice). Season with salt and pepper to taste; toss gently to combine.
  5. On each plate, arrange slices of grilled chicken alongside a scoop of rice and a generous portion of salad. Spoon some herbed yogurt sauce over the chicken before serving.

Nutrition

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