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Delicious Hellenic Chicken dish showcasing assemblages of Mediterranean flavors.

Hellenic Chicken Assemblages

Creamy, tangy, and bursting with bright Mediterranean flavors, Hellenic Chicken Assemblages is a weeknight winner that feels both fresh and comforting.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Main
Cuisine Mediterranean
Servings 4 servings

Equipment

  • Large Skillet
  • Mixing Bowl
  • Plastic Zipper Bag

Ingredients
  

Chicken Marinade

  • 2 pounds boneless chicken fillets trimmed and patted dry
  • 1/4 cup virgin olive oil for the marinade
  • 3 tablespoons crushed garlic adjust to taste, divided
  • 1/3 cup freshly squeezed lemon juice for the marinade
  • 1 tablespoon red wine vinegar for the marinade
  • 1 tablespoon dried oregano for the marinade
  • 1/3 cup unflavored Greek yogurt for the marinade (room temperature)

Cucumber Salad

  • 2 Greek cucumbers peeled and thinly sliced for the cucumber salad
  • 1/3 cup lemon juice for the cucumber salad
  • 2 tablespoons virgin olive oil for the cucumber salad
  • 1 tablespoon red wine vinegar for the cucumber salad
  • 1/2 tablespoon crushed garlic for the cucumber salad
  • 1/2 teaspoon dried oregano for the cucumber salad

Tzatziki

  • 1 cup unflavored Greek yogurt for the tzatziki (chilled)
  • 1 Greek cucumber diced peeled and seeded if desired, for the tzatziki
  • 1 teaspoon crushed garlic for the tzatziki (adjust to taste)
  • 1/2 tablespoon dill weed or 1 tablespoon fresh dill, finely chopped, for the tzatziki
  • 1 1/2 teaspoons fresh lemon juice for the tzatziki
  • 1 teaspoon lemon zest for the tzatziki
  • 1/2 teaspoon freshly chopped mint optional, for the tzatziki

Assembly

  • 3 cups cooked brown rice cooled slightly before assembling
  • 1 1/2 pounds halved cherry tomatoes rinsed and halved
  • 1/2 cup sliced red onion thinly sliced

Instructions
 

  • In a large plastic zipper bag, combine olive oil, crushed garlic, lemon juice, red wine vinegar, dried oregano, Greek yogurt, crystalline salt, and freshly ground black pepper. Seal and knead to mix well.
  • Add the chicken fillets to the bag, ensuring each piece is well coated. Seal and marinate in the refrigerator for at least 20 minutes, or up to 12 hours.
  • When ready to cook, remove the chicken from the marinade and pat dry with paper towels.
  • Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 3–4 minutes per side until golden brown and cooked through.
  • Transfer the chicken to a cutting board and let it rest for 5 minutes. Then dice into bite-sized pieces.
  • For the cucumber salad, combine cucumbers, lemon juice, olive oil, red wine vinegar, crushed garlic, and dried oregano in a bowl. Toss and season with salt and pepper.
  • For the tzatziki, mix Greek yogurt, diced cucumber, crushed garlic, dill, lemon juice, lemon zest, and salt and pepper. Chill while assembling.
  • Divide the cooked brown rice into serving bowls. Top with cherry tomatoes and sliced red onion.
  • Top each bowl with diced chicken, cucumber salad, and a dollop of tzatziki.
  • Store in airtight containers in the refrigerator for 3–5 days.

Notes

Store tzatziki separately for maximum freshness. Enjoy within the recommended time for best texture and flavor.
Keyword Easy