Greek Chicken Bowl with Lemon

• 150 g Long-grain white rice
• 300 g Chicken breast
• 1 large Lemon
• 2 tsp Dried oregano
• 2 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 200 g Greek yogurt
• 1 medium Cucumber
• 200 g Cherry on the vine tomato
• 80 g Feta cheese
• 10 g Fresh mint
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 450 ml Water

1. Rinse the rice, then tip into a saucepan with the water and 0.5 tsp of the fine sea salt. Bring to the boil, cover, then cook on the lowest heat for 12 minutes. Take off the heat and leave covered for 10 minutes, then fluff with a fork.
2. While the rice cooks, slice the chicken breast into bite-size pieces. Finely grate 1 clove of the garlic into a bowl, then zest and juice half the lemon into the same bowl. Stir in the dried oregano, 1 tbsp of the extra virgin olive oil, 0.25 tsp of the black pepper, and a pinch of the remaining fine sea salt, then toss in the chicken.
3. Heat a large frying pan over medium-high heat and cook the chicken in a single layer until golden and cooked through, 6 to 8 minutes, turning once or twice. If the pan looks dry, add a splash of water to help it along. Take off the heat and squeeze over the remaining lemon half to brighten the flavour.
4. Make the yoghurt sauce: coarsely grate half the cucumber, then squeeze out excess liquid with your hands. Finely grate in the remaining garlic clove, then stir through the greek yogurt with 1 tbsp extra virgin olive oil and a pinch of fine sea salt. Set aside while you prep the salad.
5. Dice the remaining cucumber and halve the cherry on the vine tomato, then toss together with a pinch of fine sea salt and the remaining black pepper. Roughly chop the fresh mint and crumble the feta cheese. Divide the rice between bowls, top with chicken and salad, then spoon over the yoghurt sauce and finish with feta and mint.

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