Day before cooking: Dice chicken breast and marinate with juice of 2 lemons and zest of 1 lemon, garlic, dried
oregano and 1/2 cup low-fat Greek yoghurt. Leave in air tight container in fridge overnight.
Day of cooking: Place chicken on a lined oven tray and bake for around 30 minutes or until cooked through.
While rice and chicken are cooking, finely shred lettuce, chop cherry tomatoes in half, and finely slice cucumber.
Combine salad ingredients into a bowl. Top with a squeeze of lemon.
To assemble add 1 cup of rice, 100g of cooked chicken and a tong-full of the salad. Dollop 1 tbsp of tzatziki in between chicken and salad.
