prep time

cook time

servings
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