Greek Chicken with Cucumber-Feta Salad + Rice Hack

For a recent meal, I took an already simple and quick meal – this one from NYT – and made it even simpler (due to stock in the fridge and the fear of setting off a smoke alarm). Dare I say my tweaks may have improved upon the original?! The changes are minor so I can’t take much credit, but the addition of a side dish that utilized a fab rice hack is a definite level up.

In a medium/large bowl, stir together one container plain Greek yogurt, 2-3 cloves of garlic, and salt/pepper. Transfer half the yogurt mixture to a serving bowl – this will be for your salad. Now return your attention to the original bowl. Add two boneless skinless chicken breasts to the bowl, along with a bunch of dried oregano. (The recipe notes that you could also use mint here and I bet it would be good.) Coat the chicken in the yogurt mixture and cook in a 400 degree oven, covered, for 30-35 minutes. While the chicken cooks, prepare the rest of your salad. That yogurt will serve as the base of your dressing; just add some olive oil to make it go a bit further. To the dressing, add chopped cucumber, grape tomatoes, mini bell peppers, Greek olives, and feta – no measurement necessary. Toss to combine. Crack some black pepper in there too. For the rice, I added minced garlic, butter, dried dill, and salt/pepper to Trader Joe’s microwave wild rice and it made such a difference. I made this for two, but you could easily double up the recipe to serve more.

I only got the one photo because I didn’t think this was going to be anything special but the rice was such a great complement to the meal and the chicken was so juicy (I think due to the combination of the yogurt and cooking it covered) that I had to share.