There are some constants in this house: chicken breasts in the freezer, yogurt in various fats and flavors in the fridge, and white rice in the pantry. Always having these three constants makes for many variants in dinner. Having stumbled across this Greek Spinach Rice months ago on Pinterest, I finally took the plunge on something very different for dinner and cooked Greek. Well, as Greek as this can be. To accompany the rice, I found this simple Greek Chicken Marinade on a quick search. Having once read yogurt and oregano were key ingredients to Greek foods, I went full on marinade with whole fat Greek yogurt and dried oregano, not fresh.
Modifications: In preparation, as I did not have all day to let the chicken rest, the chicken was diced to enhance the marinade flavors. In preparation to the rice, the scallions/chives and dill was left out, low sodium chicken broth was used instead of vegetable broth, and long grain white rice replaced basmati rice. In presentation, the chicken was served with a side of rice but when seconds were served, the chicken was mixed into the rice and then topped with feta. This method combined all the flavors together nicely.
Scaled for Likability: Great
It is sad that I have to wait a full year to eat again. Gonna have to cheat and serve this for lunch with a "simple" new recipe for dinner. Or I could find an accompany side to serve with this as it was simple and easy to cook and so tasty to eat. There were not even leftovers to enjoy the next day!