Cut the chicken breast fillet into thin strips and marinate with olive oil, paprika, oregano, cumin, salt and pepper. Leave for 10–15 min so the spices can soak in well.
Cook the rice according to the packet instructions until fluffy and soft. Meanwhile, finely grate the cucumber and squeeze it out thoroughly.
For the tzatziki, stir the yoghurt with the cucumber, garlic, lemon juice, salt and pepper. Chill until serving.
Fry the chicken in a hot frying pan over a high heat until golden brown. Chop the tomatoes, halve the olives and crumble the feta.
Divide the rice between bowls and top with the chicken, tomatoes, olives and feta.
Finally, add a spoonful of tzatziki and serve straight away.
Good to know
When you want something savoury, fresh and uncomplicated, this bowl is just right. It's satisfying without feeling heavy, and it brings lots of flavour to a perfectly ordinary week.
Swaps
Rice → quinoa (a little more fibre and magnesium). Feta → cottage cheese (more protein, usually less fat). Chicken breast → turkey breast (similar protein content and lean). Yoghurt → skyr (more protein per serving).
Allergens
Contains milk from the yoghurt and feta; well suited to children if the garlic and salt are used sparingly, and suitable during pregnancy if the chicken is cooked all the way through and both the yoghurt and the feta are pasteurised.
