Greek Chicken, Rice Pilaf & Greek Salad

Step 1: Marinate & Cook Chicken

Slice chicken breasts in half horizontally to create thinner cutlets.

Marinate chicken in:

• 1/2 cup plain Greek yogurt

• 1 tbsp lemon juice

• 1 tbsp Club House Lemon & Herb Seasoning

Marinate for at least 30 minutes (overnight is best).

Cook chicken in a lightly oiled frying pan until browned and cooked through (165°F internal temperature).

Step 2: Rice Pilaf

Rice Cooker Method:
Add to rice cooker:

• 1.5 cups rice

• 1.5 cups chicken stock

• 1 finely diced bell pepper

• 1/2 finely diced onion

• 1 tsp turmeric (for yellow colour)

• 1 tsp garlic powder

• Salt & pepper to taste

Cook according to rice cooker directions.

Stovetop Method:
Add all ingredients to a medium pot, except add 2 cups chicken stock instead of the 1.5 in rice cooker method.
Bring to a boil, reduce heat to low, cover and cook for 18-20 minutes until rice is tender.
Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

Step 3: Greek Salad

In a large bowl combine:

• Romaine lettuce

• Cucumbers

• Roma tomatoes

• Bell peppers

• Red or yellow onion

• Feta cheese

Greek Dressing:

• 2 tbsp plain Greek yogurt

• 1 tbsp light mayo

• 1 tsp lemon juice

• 1 tsp Club House Lemon & Herb Seasoning

• Pinch of salt

Mix together and toss with salad.

Step 4: Assemble

Serve:

• Greek chicken

• Rice pilaf

• Greek salad with dressing

Optional: Add extra feta, hot sauce, or a squeeze of fresh lemon.