Mediterranean Rice Bowls

Recipe inspired by: http://crumbsinmymustachio.wordpress.com/
Tweaked with love by: The Pretty Little Chef
Ingredients:
For rice bowls:

• 1 box of Rice a Roni Rice Pilaf
• 1/2 cucumber, cut up in wedges
• 1 tomato, cut up in wedges

For Marinaded Chicken:

-marinate chicken at least 1 hour before cooking 

• 2 boneless skinless chicken breasts (cubed) 
• 4 cloves of garlic, minced (fresh)
• 1 lemon, juiced
• 2 tsp red wine vinegar
• 2 Tbsp olive oil
• 1 Tbsp dried oregano

Mix all together & marinate for at least 1 hour prior to cooking 

Gyro Sauce:

• 1 5-6 oz container plain Greek yogurt
• 1/2 cucumber, peeled and finely diced
• 1-1/2 tsp dried dill
• 2 cloves garlic, minced (fresh) 
• 1 tsp white vinegar
• 1 tsp lemon juice
• 1 Tbsp olive oil
• Salt and pepper to taste

Blend all the sauce ingredients in a blended until well blended. Place in fridge for 30 min to an hour prior to cooking 

Directions:

1. Cook the rice according to the package directions
2. While the rice is cooking, place the marinated chicken in a medium size skillet. Saute the chicken over medium heat for 5-8 minutes or until no longer pink in the middle. If you prefer crispier chicken, right before chicken is done in skillet, throw the chicken on a baking sheet and broil for 2  mins per side. 
3. Once chicken & rice are done, top pieces of chicken on a bed of rice, add diced up tomatoes and cucumbers and drizzle with some Gryo sauce. Enjoy! 

Serve with warm pita bread for a full Mediterranean meal in one!