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Chicken Souvlaki Rice Plate

My personal take on the Mediterranean rice bowl with a grilled Chicken Souvlaki and a Cucumber-Radicchio Slaw
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Lunch, Main Course
Cuisine: Mediterranean
Keyword: chicken, Greek, Rice, Souvlaki
Servings: 4 People

Ingredients

Souvlaki

  • 1 Lb Chicken Tenders
  • 2 Oz White Wine Vinegar
  • 6 oz Olive Oil
  • 1/4 Tsp Oregano
  • 1/4 Tsp Mint minced
  • 2 Garlic Cloves Minced
  • 1 Tsp Capers
  • 1 Lemon zested and juiced
  • Salt & Pepper to taste

Cucumber-Radicchio Slaw

  • 1/2 Cucumber seeded and diced
  • 1/2 Radicchio Head thinly sliced or shaved
  • 10 Grape Tomatoes Halved
  • 1/2 Tsp Dill Minced
  • Salt & Pepper to taste

Rice, Quantity as desired per package instructions.

  • 1 Lemon Zested and Juiced
  • 1/4 Cup Pine Nutes
  • 6 Minte Leaves Minced

Tzatziki and/or Hummus, Recipe links in notes

    Instructions

    Souvlaki

    • Combine all of the ingredients expect for the olive oil in a jar or cup.  While vigorously whisking slowly pour in the olive oil until combined.
    • Put the chicken in a zip-top bag, pour 3/4 of the vinaigrette over the chicken, and allow to marinade for about 30 minutes to an hour.  Save the remaining vinaigrette.
    • Heat a grill or grill pan over high heat.
    • Remove and allow excess oil to drip off. Optional: Skewer the chicken.
    • Grill each side for about 5 minutes.

    Slaw

    • Combine all of the ingredients with the left over vinaigrette and mix well.
    • Allow to combine for about 30 minutes.