WHAT YOU'LL NEED
|warm, cooked Minute Rice® Premium Long Grain White Rice|
|2 cups (500 mL)|
boneless, skinless chicken breasts
|1/2 cup (125 mL)|
Filippo Berio® Mild & Light Olive Oil
|1/4 cup (60 mL)|
|1 tsp (5 mL)|
each lemon rind, salt and pepper
|1 tbsp (15 mL)|
French’s® Dijon Mustard
|2 tsp (10 mL)|
dried oregano leaves
cloves garlic, minced
|1 cup (250 mL)|
|1/2 cup (125 mL)|
chopped red onion
Step 1: Place chicken breasts in a shallow dish. Stir olive oil with lemon juice and rind, salt, pepper, mustard, oregano and garlic. Pour half over the chicken; marinate for at least 30 minutes in the refrigerator
Step 2: Preheat the grill to medium; grease well. Grill chicken for 7 minutes. Turn and brush with some of the reserved marinade. Grill, basting with any remaining marinade, for an additional 7 minutes or until an instant-read thermometer inserted through the side into the thickest portion registers 165°F (74°C)
Step 3: Remove from the grill and let stand for 5 minutes
Step 4: Slice the chicken thinly and arrange on a large platter with the rice, tomato and red onion. Serve with lettuce leaves and tzatziki sauce on the side to make wraps
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