My husband made this recipe up. And I am in love. We eat this all summer. When we start making it, we know summer has officially begun. Eating this meal invokes instant memories of sunscreen and splashing children.

Ingredients:

3 pounds boneless chicken tenders
3 Tablespoons of Olive Oil (for pita bread)
Tzatziki sauce (preferably the cilantro and chive version available at Trader Joes)
Pita bread (optionally delicious)
2 & 1/3 cup of white rice
1 Tablespoon butter (for rice)

For Marinade:

Juice and zest of one lemon
1/4 cup olive oil
2 Tablespoons of Montreal Chicken Seasoning
1 Tablespoon dried parsley
3 Tablespoons fresh cilantro, finely chopped
2 cloves minced garlic (or two teaspoons of all ready minced for you garlic in a jar. LOVE!)

My husband mixes and marinates the chicken in a large sealed plastic bag. He lets this marinate for one hour.

He grills the chicken until it is no longer pink. He flips them in the middle of cooking.

I make the rice and pita bread.

Add 2 & 1/3 cup white rice to a large sauce pan. Add 4 & 2/3 cup water. Add one tablespoon butter. Bring to a boil. Immediately reduce burner to lowest setting. Cover and cook for twenty three minutes. (Depending on your stove, this might be twenty to twenty five. Play with what works for you.). Do not peek! Turn burner off. Let rice sit for two minutes.

Buy pita bread or naan bread. Turn burner on medium heat. Place medium sized skillet on burner. Lightly coat both sides of bread with olive oil. Place on hot skillet. Cook approximately two minutes per side. Place on paper towel lined plate. When all your bread is cooked, turn off burner. Cut bread with pizza cutter.

Spoon rice onto plate. Add chicken, bread, Tzatziki sauce. Enjoy!

Oh, and it goes without saying that this is even better with a glass of white wine. Isn’t everything?