Tender, juicy Mediterranean Herb & Spice marinated chicken skewers are served over fragrant lemon-zested jasmine rice with oregano and garlic. The bowl is finished with fresh cherry tomatoes, cucumbers, bell peppers and Kalamata olives along with a creamy homemade tzatziki of Greek yogurt, dill, cucumber, garlic and bright lemon.
Course:
Dinner, Lunch, Main Course
Protein:
chicken 
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Servings
2
Prep Time
15 Minutes
Cooking Time
20 Minutes
Ingredients
Tzatziki
- 1/2 Long English cucumber
- 3/4 tsp Salt
- 1 1/2 cups Greek yoghurt
- 2 tbsp Chopped fresh dill
- 1 tbsp Extra virgin olive oil
- 1 clove Garlic
- 1/2 Lemon, juice and zest
Lemon Rice
- 1 tbsp Extra virgin olive oil
- 1 clove Garlic, minced
- 2/3 cup Jasmine rice, rinsed until water runs clear
- 1 1/4 cups Water or chicken stock
- 1 Lemon, juice and zest
- 3/4 tsp Dried oregano
- 1/2 tsp Salt
- 1/8 tsp Black pepper
- 1/8 tsp Ground turmeric (optional)
To Assemble
- 1 350g Package Rossdown Mediterranean Herb & Spice Chicken Breast Skewers
- 1/2 cup Cherry tomatoes, halved
- 1/2 cup Diced Cucumber
- 1/2 cup Diced bell peppers
- A few pitted Kalamata olives
Directions
- To prepare the tzatziki, combine grated cucumber and salt and place in a fine mesh sieve over a bowl. Let sit at room temperature for about 10 minutes then discard liquid. Transfer cucumber to a mixing bowl, add remaining ingredients and mix well. Adjust seasoning to taste. Store any leftover tzatziki in a sealed container in the refrigerator for up to three days.
- To make the lemon rice, in a small pot over medium-high heat, combine all ingredients and bring to a boil. Stir, reduce heat and gently simmer, covered, until liquid is absorbed - about 15 minutes. Remove from heat, let stand for 10 minutes then fluff with a fork. Keep warm.
- While the rice is cooking, preheat an air fryer to 400 degrees F (200 degrees C). Lightly spray Mediterranean Herb & Spice Chicken Breast Skewers with baking spray and cook until internal temperature reaches 165 degrees F (74 degrees C) - about 8 minutes.
- To assemble, divide lemon rice into two bowls and top with cherry tomatoes, cucumbers, bell peppers and Kalamata olives. Place 3 skewers on each, add a large dollop of tzatziki and garnish with a bit of fresh dill or parsley. Serve with extra lemon and remaining tzatziki on the side.
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