2 pounds boneless skinless chicken breasts
Red wine vinegar
Plain Greek Yogurt
2 English Cucumbers
3 cups brown rice
1.5 pounds cherry tomatoes
1 red onion
Marinate chicken in 1/4 cup olive oil, 3Tbs minced garlic, 1/3 cup lemon juice, 1 Tbs red wine vinegar, 1 Tbs dried oregano, salt/pepper, and 1/3 cup of greek yogurt in ziploc bag. Marinate for 20min-12 hours. Drain the chicken and cook 3-4 minutes per side on hot grill.
Cut up cucumber, toss in a bowl with lemon juice, olive oil, red wine vinegar, garlic, and oregano.
Make sauce by combining 1 cup greek yogurt, 1 finely diced cucumber, 1 Tbs garlic, 1/2 Tbs dill weed, 1.5 Tsp fresh lemon juice, 1 tsp lemon zest, salt and pepper to taste.
Cook brown rice and serve with cherry tomatoes and sliced red onion.