10-Min Greek Chicken Rice With Tzatziki

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Boil a kettle, then heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of olive oil over a medium-high heat

Meanwhile, microwave the steamed pure basmati rice according to packet instructions

Tip: if you're cooking two packets, pop them in together but increase the microwave cook time accordingly!

Once hot, add the diced chicken to the pan and cook for 3 min

Meanwhile, grate the cucumber into a bowl

Add the natural yoghurt and 1/2 tsp [1 tsp] garlic paste

Season with a pinch of salt and pepper and give everything a good mix up – this is your tzatziki

Add the dried oregano to the pan with the remaining garlic paste and cook for 30 sec further

Meanwhile, dissolve the chicken stock cube[s] in 100ml [180ml] boiled water

Add the baby leaf spinach, chicken stock, black olives, heated rice and the juice of 1/2 [1] lemon and give everything a good mix up

Cook, covered, for 1-2 min further or until the liquid has been absorbed and the chicken is cooked through 

Note: please ensure you cook your chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies