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Ingredients
 yogurt1 cup
 thyme 1/2 bunch
 oregano 1/2 bunch
 medium onion 1/4
 garlic3 cloves
minced
 red wine vinegar2 tbsp
 smoky paprika1 tbsp
 extra-virgin olive oil2 tbsp
 mustard powder1 tsp
 Salt and pepper
 chicken3 lb
1 inch pieces
 cucumber1
halved lengthwise, peeled, seeded and grated
 Greek yogurt2 cups
 bell pepper1 red
roasted and skinned (or substitute with 2 roasted piquillo peppers)
 garlic1 clove
minced
  dill 1/2 bunch
chopped
 mint 1/2 bunch
chopped
 Salt and pepper
 butter or olive oil5 Tbsp
 onions1 cup
small diced
 long grain rice2 cup
 orzo pasta 1/3 cup
toasted
 chicken or vegetable broth6 cups
 garlic2 cloves
minced
 lemon juice 3/4 cup
 parsley 1/2 bunch
chopped
 lemons2
zest
 Salt and pepper
to taste
 Olives
 Grilled tomatoes
 Lemon wedges
 Thinly sliced red onion
For the Chicken
1
Put all marinade ingredients in a food processor or blender and blend together. Season chicken generously with salt and pepper, add in marinade and mix for a minute or two, massage the marinade into the meat. Let sit for at least 30 minutes in the refrigerator.
2
While it marinates, make rice and tzatziki!
3
Light the grill or heat the broiler. Grill chicken over high heat or broil, turning once until done, about 8-10 minutes total. Season with additional salt, pepper and herbs to taste.
For the Tzatziki
4
In a medium glass or stainless-steel bowl, combine the cucumber with 1 teaspoon of the salt; let sit for about 15 minutes. Squeeze the cucumber to remove the liquid.
5
Combine the Greek yogurt with roasted pepper and blend. Pour into bowl and add cucumber, garlic and herbs. Season with salt and pepper.
For the Rice
6
In a heavy sauce pan, sauté onion and garlic in butter until tender. Add orzo and cook for about 4-5 minutes, toasting it until it turns golden brown. Add rice and stir for 2 mins. Add chicken broth and bring to a boil.
7
Reduce heat, cover, and simmer for 20 mins or until rice is tender and liquid has been absorbed. Fluff pilaf up with fork and stir in chopped parsley, lemon juice and lemon zest.
To Serve
8
Place pilaf and chicken and serve the sauce on the side or spooned on top of the lamb. Garnish with grilled tomatoes, lemon wedges, red onion, and/or olives.
9
Note: This recipe can also be made with lamb!