Greek Chicken with Thyme Rice and Zucchini


Greek Chicken with Thyme Rice and Zucchini


Greek Chicken

  • 4 boneless, skinless chicken breasts, cut into 1 inch cubes
  • 1 lemon - zest and juice
  • 4-5 cloves of garlic, minced
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • salt and pepper

Remove zest and chop. Juice lemon. Combine all ingredients and marinate up to 2 hours.  Place on skewers and grill until done.


Thyme Rice

  • 1 cup ORGANIC rice (non-organic rice has arsenic)
  • 2 cups chicken stock
  • 2 springs fresh thyme or 1/2 teaspoon dry
  • 1 clove garlic

Remove skin from garlic but leave whole. Rinse rice and drain. Place thyme, garlic and stock in pot and bring to boil.  When water begins to boil, lower heat to very low, add rice, stir and cover for 20 minutes.  Discard garlic and thyme twigs before serving.


Grilled Zucchini

  • zucchini
  • olive oil
  • Italian seasoning

Slice Zucchini lengthwise 1/4 inch thick. Brush both sides with olive oil and sprinkle with dried Italian seasoning (or herbs of your choice.  Grill, flipping once halfway through cooking.


Greek Chicken with Thyme Rice and Zucchini