Medium mixing bowl
Medium pot with lid
Small mixing bowl
Medium skillet with lid
Read through the entire recipe before getting started. Zest lemon, then halve and juice. Smash 1 garlic clove, and mince or grate the other two. Remove chicken from package; rinse and pat dry. In a medium bowl, toss chicken with Dijon mustard, za'atar, 1 smashed garlic clove, 1 tsp of lemon zest and 1 ½ tsp. of lemon juice. Season with a pinch of salt and pepper. Let marinate in fridge for 15-20 min. While chicken is marinating, proceed with Step #2.
In a medium pot, heat 1 Tbsp. oil until hot. Add rice and sauté over moderate heat, stirring, until lightly toasted and aromatic, 1-2 min. Add 1 1/2 cups water and season with a pinch of salt. Bring to a boil, then cover, reduce heat to low and simmer until rice is tender and water is absorbed, 20-25 min. Fluff with a fork. While rice is cooking, proceed with Step #3.
Note: If the rice has absorbed the water but isn't fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min longer.
Trim ends from cucumber, then halve. Small dice one HALF and thinly slice other HALF. Chop parsley leaves; discard tough stems. Stem and seed peppers, then chop into 1/4" cubes. cubes.
In a small bowl, combine minced garlic, yogurt, tahini, diced cucumber, 1 ½ Tbsp. lemon juice, 1 tsp. lemon zest, HALF parsley, and 2 tsp. water. Season with a pinch of salt and pepper. Transfer to refrigerator until plating.
In a medium skillet, heat 1 tsp. oil until shimmering. Season chicken with a pinch of salt and pepper. Add chicken and sear over moderate heat, turning once, until browned on both sides, 6-8 min. Add ½ cup water and cook, scraping up the fond with a wooden spatula. Cover and simmer over moderate heat until chicken is cooked through and water has reduced by HALF, 4-5 min. Transfer chicken to cutting board and let rest for 5 min. Reserve pan juices in skillet.
The USDA recommends cooking chicken to an internal temperature of 165°F.
Slice chicken against grain. Divide rice between two bowls. Top with sliced cucumber, peppers, chicken, and tzatziki. Drizzle with pan juices and garnish with remaining parsley. Enjoy!