If you are craving a dish that bursts with vibrant Mediterranean flavors and satisfying textures, you have to try the Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe. This delightful meal brings the essence of traditional Greek street food right into your kitchen, combining tender, herb-marinated chicken with fluffy rice, refreshing salad, and creamy, garlicky tzatziki. Whether it’s a busy weeknight or a casual weekend gathering, this recipe offers an unbeatable combination of taste and ease that will quickly become one of your favorites.
Ingredients You’ll Need
The magic of this Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe lies in its simple, fresh ingredients that complement each other wonderfully. Every element plays a role—from the aromatic herbs that infuse the chicken to the crisp vegetables and creamy yogurt that brighten the dish.
- 2 chicken breasts, skinless, diced into cubes: Perfectly sized pieces that cook evenly and soak up all the flavors in the marinade.
- 5 garlic cloves, peeled and minced: Adds a robust aroma and depth that is essential in Greek cooking.
- 1 tablespoon dried oregano: The signature herb flavor that makes this dish unmistakably Greek.
- 1 teaspoon dried rosemary: Provides a gentle pine-like fragrance that complements the oregano.
- 1 teaspoon sweet paprika or mild: Adds a hint of smoky warmth and beautiful color.
- 1 teaspoon salt: Enhances all the natural flavors without overpowering them.
- 2 tablespoons olive oil: Key for marinating the chicken and adding richness.
- Juice of ½ lemon: Brightens and balances the savory elements with fresh acidity.
- A pinch of pepper: Adds mild heat and rounds out the seasoning.
- 1.3 cups long-grain rice, rinsed: Ensuring fluffy, separate grains upon cooking.
- 1.5 cups vegetable or chicken stock: Adds savory depth for perfectly cooked rice.
- Zest of 1 lemon: Infuses a subtle citrus fragrance right into the rice.
- 2 tomatoes, sliced into wedges: Juicy and vibrant, offering a juicy burst in the salad.
- ½ bell pepper, sliced: Adds crunch and sweetness to the salad mix.
- 1 medium cucumber, sliced: Refreshing and hydrating, perfect for Greek salad.
- ½ red onion, thinly sliced: Provides a sharp bite and beautiful color contrast.
- 2 tablespoons chopped parsley: Brings fresh herbaceous notes for a brighter flavor.
- 2 tablespoons chopped mint: Adds cooling fragrance that pairs beautifully with tzatziki.
- 1.5 tablespoons red wine vinegar: Essential for a tangy, authentic dressing.
- 2-3 tablespoons olive oil: Used again in the salad dressing to create silky emulsification.
- A generous pinch of salt and pepper: For seasoning the salad perfectly.
- ⅓ cup Kalamata olives: Rich, briny bites that bring savory complexity.
- ½ teaspoon dried oregano: Sprinkled into the salad to echo the chicken marinade.
- ½ cup Greek yogurt or plain unsweetened yogurt: The creamy base for the tzatziki sauce.
- ½ medium cucumber, grated: Adds texture and freshness to the tzatziki.
- 2 small cloves garlic, minced: Creates a bold punch in the sauce.
- 1 tablespoon lemon juice: Balances the richness of the yogurt with citrus brightness.
- ¼ teaspoon salt and a pinch of pepper: Season the tzatziki for perfect flavor harmony.
- A little olive oil drizzle (optional): Adds subtle richness to finish the sauce.
How to Make Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe
Step 1: Prepare the Chicken Marinade
Start by combining the diced chicken breasts with garlic, oregano, rosemary, paprika, salt, olive oil, lemon juice, and a pinch of pepper in a bowl. This marinade is a flavorful punch that will infuse the chicken with classic Greek aromas and taste. Let it rest for 5 to 10 minutes so the fresh ingredients have time to seep deep into the meat.
Step 2: Rinse and Prepare the Rice
Rinse the long-grain rice under cold water several times until the water runs clear; this step removes excess starch and guarantees a light, fluffy texture once cooked. Add the rinsed rice to your Instant Pot or pressure cooker along with the vegetable or chicken stock and the bright lemon zest. This foundation will impart gentle citrus notes and savory richness to your grains.
Step 3: Layer and Cook
Place the marinated chicken directly on top of the rice inside the pot. Seal and pressure cook everything together for 5 minutes. The chicken will cook perfectly in the steam, while the rice absorbs all those beautiful flavors. This one-pot method simplifies your cooking process and really lets the ingredients meld harmoniously.
Step 4: Prepare the Greek Salad and Tzatziki While Cooking
While your chicken and rice are cooking, toss together the Greek salad by combining tomato wedges, bell pepper slices, cucumber, thinly sliced red onion, parsley, mint, Kalamata olives, oregano, red wine vinegar, olive oil, salt, and pepper. For the tzatziki, mix together Greek yogurt, grated cucumber, garlic, lemon juice, salt, pepper, and an optional drizzle of olive oil until creamy and deliciously refreshing.
Step 5: Finish and Serve
Once cooking is complete, release the pressure and carefully open the pot. Drizzle a little lemon juice and olive oil over the chicken and rice for an extra layer of richness and brightness. Serve the steaming hot chicken souvlaki rice alongside your crisp Greek salad and cool, tangy tzatziki for an unforgettable meal experience.
How to Serve Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe
Garnishes
Enhance this dish with a sprinkle of freshly chopped parsley or mint right before serving. A few extra Kalamata olives on the side add a lovely salty bite, and a wedge of lemon invites anyone to add a fresh squeeze of zest to brighten every mouthful.
Side Dishes
Though this Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe is a complete meal, pairing it with warm pita bread or grilled veggies like zucchini and eggplant can elevate the experience further. A glass of chilled white wine or sparkling water with lemon perfectly complements the fresh flavors here.
Creative Ways to Present
For a fun twist, serve the chicken souvlaki rice layered in clear bowls or jars with the Greek salad and tzatziki on top or on the side. Bento-style plates with divided sections are also great for showcasing all the vibrant colors and textures distinctly, making the meal as beautiful as it is tasty.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe components separately in airtight containers in the refrigerator. The chicken rice keeps well for up to three days, while the salad is best eaten within 24 hours to maintain its freshness and crunch.
Freezing
You can freeze the cooked chicken and rice portion for up to two months. Freeze in a freezer-safe container or bag, but it is best not to freeze the salad or tzatziki as their textures change upon thawing.
Reheating
Reheat the chicken rice gently in the microwave or on the stove with a splash of water or stock to keep it moist. The salad and tzatziki are best served fresh, so add them after reheating to preserve their vibrant flavors and textures.
FAQs
Can I use brown rice instead of long-grain white rice?
Yes, you can substitute brown rice, but it will require a longer cooking time and more liquid. Adjust accordingly and consider cooking the rice separately before combining it with the chicken.
Is this recipe suitable for a gluten-free diet?
Absolutely! All the ingredients in this Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe are naturally gluten-free, making it a wonderful choice for those avoiding gluten.
Can I prepare the chicken marinade ahead of time?
Yes, marinate the chicken for up to 24 hours in advance for even more intense flavor. Just keep it covered in the refrigerator until you are ready to cook.
What can I use instead of Greek yogurt for the tzatziki?
If you don’t have Greek yogurt, plain unsweetened yogurt strained through a cheesecloth to remove excess liquid works perfectly as a substitute, providing the creamy texture needed.
Is it possible to cook this dish without an Instant Pot?
Definitely! On the stove, cook the rice in a pot with the stock and lemon zest, and pan-sear the marinated chicken separately before folding it into the cooked rice. Just adjust cooking times accordingly.
Final Thoughts
If you are looking to impress your family or friends with an easy, flavorful, and vibrant meal, do not hesitate to try the Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe. It captures the heart of Greek cuisine in a wonderfully approachable way and celebrates fresh ingredients that come together effortlessly. I promise this will become your go-to recipe for Mediterranean-inspired comfort food!
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Pot Chicken Souvlaki Rice with Greek Salad and Tzatziki Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Pot Chicken Souvlaki Rice Recipe is a vibrant Mediterranean-inspired dish that combines tender marinated chicken with fragrant long-grain rice cooked in an Instant Pot. Paired with a fresh Greek salad and creamy homemade tzatziki sauce, this meal is perfect for a quick yet flavorful dinner that serves four.
Ingredients
Chicken and Marinade
- 2 chicken breasts, skinless, diced into cubes (about 1 lb. of meat)
- 5 garlic cloves, peeled and minced or grated
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon sweet paprika or mild
- 1 teaspoon salt
- 2 tablespoons olive oil
- Juice of ½ lemon
- A pinch of pepper
Rice and Cooking Liquid
- 1.3 cups long-grain rice, rinsed 4-5 times with cold water
- 1.5 cups vegetable stock or chicken stock
- Zest of 1 lemon
Greek Salad
- 2 tomatoes, sliced into wedges
- ½ bell pepper, sliced
- 1 medium cucumber, sliced
- ½ red onion, thinly sliced
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- 1.5 tablespoons red wine vinegar
- 2–3 tablespoons olive oil
- A generous pinch of salt and pepper
- ⅓ cup Kalamata olives
- ½ teaspoon dried oregano
Tzatziki Sauce
- ½ cup Greek yogurt or plain unsweetened
- ½ medium cucumber, grated
- 2 small cloves garlic, minced
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- A pinch of pepper
- A little olive oil drizzle (optional)
Instructions
- Prepare the Chicken: In a bowl, combine the diced chicken breasts with garlic, dried oregano, dried rosemary, sweet paprika, salt, olive oil, lemon juice, and a pinch of pepper. Mix thoroughly to coat the chicken well and set aside to marinate for 5-10 minutes to allow flavors to penetrate.
- Prepare the Rice: Rinse the long-grain rice thoroughly 4-5 times with cold water until the water runs clear to remove excess starch. Place the rinsed rice into the Instant Pot and add vegetable or chicken stock along with the lemon zest evenly over the rice.
- Add Chicken to the Pot: Place the marinated chicken cubes on top of the rice layer in the Instant Pot. Do not stir to keep distinct layers.
- Cook under Pressure: Seal the Instant Pot lid and cook under high pressure for 5 minutes. While the chicken and rice are cooking, prepare the Greek salad and tzatziki sauce.
- Prepare the Greek Salad: In a salad bowl, combine tomato wedges, sliced bell pepper, cucumber slices, thinly sliced red onion, chopped parsley, chopped mint, Kalamata olives, and dried oregano. Dress with red wine vinegar, olive oil, salt, and pepper, tossing gently to mix.
- Make the Tzatziki Sauce: In a separate bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, and pepper. Mix well and drizzle with a little olive oil if desired.
- Finish and Serve: Once cooking is complete, carefully release the pressure from the Instant Pot. Gently drizzle olive oil and lemon juice over the chicken and rice mixture. Serve the hot chicken souvlaki rice alongside the fresh Greek salad and creamy tzatziki sauce for a complete meal.
Notes
- For best results, rinse the rice multiple times to achieve fluffy, non-sticky grains.
- Marinating the chicken even for a short time helps infuse the flavors thoroughly.
- The Instant Pot allows for quick pressure cooking, simplifying this traditionally longer recipe.
- Feel free to add extra herbs like dill to the tzatziki for a traditional flavor boost.
- Use skinless chicken breasts to keep the dish lean and low fat.
- Adjust seasoning and lemon juice according to personal taste preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
