Greek Chicken Skewers with Greek Salad, Tzatziki & Rice

Cube the chicken into 1.5-inch pieces and place in a gallon Ziploc bag.

Mix the olive oil, red wine vinegar, lemon juice, Dijon, garlic, salt, pepper, thyme, oregano, and red onion in a bowl.

Pour over the chicken, squeeze to coat, remove excess air, and marinate at least 4 hours (the day before is best).

Skewer the chicken and grill on a preheated 450–500°F grill, turning once, about 10 minutes total.

Serve one skewer per person with salad, rice, and tzatziki on the side.

Grate the whole cucumber and squeeze out the excess liquid; set aside.

In a bowl, combine the garlic, lemon juice, Greek yogurt, sour cream, red wine vinegar, dill, salt, and pepper.

Stir in the cucumber. Mix thoroughly and adjust salt and pepper to taste.

Refrigerate at least 4 hours. Serve on the side (or on top of the Greek salad).

Prepare all the salad vegetables and pile them in a bowl with the toppings across the top. Keep cool until serving; don't dress yet.

Make the dressing: blend ½ cup olive oil, 4 tbsp red wine vinegar, 2 minced garlic cloves, 1–2 tbsp lemon juice, 1 tbsp Dijon, ½ tsp salt, ½ tsp pepper, ½ tsp thyme, and ¼ tsp oregano with an immersion blender.

When the meal is ready, lightly toss the salad with the desired amount of dressing.

Combine the rice, water, salt, and butter in a saucepan.

Bring to a boil, then cover and reduce to low for 25 minutes.

Remove from heat and fluff. Optionally mix in 2 cups of heated cauliflower rice.