Chicken Souvlaki Bowl

• 1 large Lemon
• 3 tbsp Extra virgin olive oil
• 3 cloves Garlic
• 2 tsp Dried oregano
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 800 g Chicken thighs, boneless, skinless
• 300 g Basmati rice
• 1 medium Cucumber
• 250 g Cherry tomatoes
• 1 small Red onion
• 200 g Tzatziki sauce

1. Finely grate the zest from the lemon, then squeeze the juice into a mixing bowl. Stir in the olive oil, crush in the garlic, then add the dried oregano, 1 tsp of the fine sea salt, and half the black pepper.
2. Add the chicken thighs to the marinade and turn to coat well. Set aside for 15 minutes at room temperature while you prepare the rice and salad.
3. Rinse the basmati rice until the water runs mostly clear, then tip into a large pot with 600 ml water and 0.5 tsp of the fine sea salt. Bring to the boil, cover, and cook on the lowest heat for 10 minutes, then take off the heat and leave covered for 10 minutes. Fluff with a fork.
4. Cut the cucumber into bite-size pieces, halve the cherry tomatoes, and thinly slice the red onion. Toss the vegetables together with the remaining 0.5 tsp fine sea salt and the remaining black pepper.
5. Heat a grill to medium-high. Lift the chicken from the marinade, letting any excess drip back into the bowl, then grill for 5 to 7 minutes per side until nicely charred and cooked through. Rest for 3 minutes, then slice.
6. Divide the rice between bowls and top with the sliced chicken and the salad vegetables. Finish each bowl with a generous dollop of tzatziki sauce, and serve straight away.

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