prep time
cook time
servings
4
4
WHAT YOU'LL NEED
 | ||
| warm, cooked Minute Rice® Premium Long Grain White Rice | ||
| 2 cups (500 mL) | ||
| 4 | boneless, skinless chicken breasts | |
| 1/2 cup (125 mL) | Filippo Berio® Mild & Light Olive Oil | |
| 1/4 cup (60 mL) | lemon juice | |
| 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 | |
| 2 | cloves garlic, minced | |
| 1 cup (250 mL) | chopped tomato | |
| 1/2 cup (125 mL) | chopped red onion | |
Lettuce leaves | ||
Tzatziki sauce | ||
INSTRUCTIONS
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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