Salt
Pepper
Oil
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!