For the Chicken Souvlaki:

• 2 chicken breasts, skinless, diced into cubes (about 1 lb. of meat)
• 5 garlic cloves, peeled and minced or grated
• 1 tablespoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon sweet paprika or mild
• 1 teaspoon salt
• 2 tablespoons olive oil
• Juice of 1/2 lemon
• A pinch of pepper

For the Rice:

• 1.3 cups long-grain rice, rinsed 4-5 times with cold water
• 1.5 cups vegetable stock or chicken stock
• Zest of 1 lemon

For the Greek Salad:

• 2 tomatoes, sliced into wedges
• 1/2 bell pepper, sliced
• 1 medium cucumber, sliced
• 1/2 red onion, thinly sliced
• 2 tablespoons chopped parsley
• 2 tablespoons chopped mint
• 1.5 tablespoons red wine vinegar
• 2–3 tablespoons olive oil
• A generous pinch of salt and pepper
• 1/3 cup Kalamata olives
• 1/2 teaspoon dried oregano

For the Tzatziki Sauce:

• 1/2 cup Greek yogurt or plain unsweetened
• 1/2 medium cucumber, grated
• 2 small cloves garlic, minced
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• A pinch of pepper
• A little olive oil drizzle (optional)