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First make the tzatziki sauce. Combine the cucumber, green tomato, red onion, vinegar, dill, greek yogurt, sour cream, and lemon juice in a medium mixing bowl. Mix until combined and add more salt and pepper to taste. Transfer to the refrigerator and store until chicken and rice is ready.
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Season each side of the chicken breasts with salt, pepper, lemon zest, dill, oregano, garlic, and red pepper flakes.
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Add olive oil to a medium skillet. Heat over a medium high flame. Turn the pan so the oil coats the pan. Add the chicken breasts to the hot oil. Cook for 7-10 minutes. Flip the chicken and cover the pan with a lid.
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Reduce the heat to low and cook the chicken another 7-10 minutes until cooked through.
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While the chicken cooks, open the frozen package of cauliflower rice. Add the lemon zest, dill, salt, and pepper. Microwave on high for 5 minutes. Fluff the rice and add to bowls.
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Let the chicken cool for 5 minutes before slicing.
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Slice the chicken and add it to the bowls. Top each bowl with tomatoes, cucumbers, olives, and a dollop of tzatziki. Enjoy!