When I cook, you know I love to cook things that have flavor, that don’t take a while, and that you and your family will love. This has all of those things. You can cook this on a weeknight when you’re busy and have a good meal stress free.

Below is the full tutorial video and recipe…Happy Cooking!!


For the Chicken

4 boneless skinless chicken thighs

1 good pinch of salt

1 good pinch of black pepper

1 good pinch of sugar

3 cloves of minced garlic

The juice of half a lemon

The zest of a whole lemon

2 teaspoons of olive oil

About a teaspoon of chopped oregano


Start by preheating a grill pan until it’s nice and hot. While it’s warming, add all the ingredients to a bowl and stir to combine evenly. The, grill chicken for 3-4 minutes on both side until it’s cooked through. Allow it to sit and rest for 5 minutes before eating.


For the Rice

2 cups of Basmati rice

4 cups of chicken stock

2 teaspoons of olive oil

2 cloves of minced garlic

¼ cups of fresh chopped dill


To cook the rice, heat a skillet until it’s hot. Then, add in the olive oil and rice. Toast the rice in the oil for about 2-3 minutes until it’s light golden brown. Then, add in the chicken stock and cook until the stock has evaporated. Add a lid and turn off the heat. Let the rice sit for 10 minutes. Then, fluff with a fork and stir in the garlic and dill.


For the Greek Cucumber Salad

For the dressing:

1 cup of greek yogurt

½ cup of sour cream

Juice of half a lemon

1 teaspoon of olive oil

A good pinch of salt and pepper

2 cloves of minced garlic

1 tablespoon of minced shallot

¼ cup of fresh chopped dill


1 whole hothouse cucumber, chopped

¼ cup of chopped shallots

A handful of kalamata olives

1 tomato, diced

½ cup of feta cheese

Just combine all of the dressing ingredients and mix well. Then toss the dressing with the salad ingredients and chill in the fridge until you’re ready to serve.