Mediterranean Delight: Greek Chicken with Tzatziki

Introduction

Welcome to a culinary journey through the Mediterranean! Today, we’re excited to share a vibrant and flavorful recipe for Greek Chicken with Tzatziki. This dish is a delightful combination of marinated chicken, fresh vegetables, and a creamy tzatziki sauce, making it perfect for a healthy and satisfying meal. Whether you’re looking for a quick weeknight dinner or an impressive dish for guests, this Greek Chicken with Tzatziki is sure to please.

Why You’ll Love This Recipe

This Greek Chicken with Tzatziki recipe brings together the best of Mediterranean flavors in a simple yet delicious way. The marinated chicken is tender and juicy, while the fresh vegetables add a refreshing crunch. The tzatziki sauce, with its creamy texture and tangy taste, complements the dish perfectly. Not only is this recipe packed with flavor, but it’s also nutritious, making it a great choice for a balanced meal.

Ingredients

For the Greek Chicken:

• 1 lb. chicken breast, boneless, skinless, cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon Greek seasoning
• 1/4 teaspoon sea salt

For the Tzatziki Sauce:

• 8 oz. Greek yogurt, plain, full-fat
• 1/2 medium Persian cucumber, grated
• 2 cloves garlic, grated
• Zest of 1 medium lemon
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh dill, minced
• Sea salt, to taste
• Black pepper, to taste

For the Red Wine Vinegar Dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon fresh oregano, minced
• Sea salt, to taste

For the Salad Toppings:

• 1 large Persian cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/3 cup Kalamata olives, pitted

Directions

Marinate the Chicken:

1. In a sealable container, combine chicken cubes, olive oil, lemon juice, red wine vinegar, Greek seasoning, and sea salt. Marinate in the refrigerator for at least 30 minutes or overnight for best results.

Prepare the Tzatziki: 2. In a medium bowl, mix Greek yogurt, grated cucumber, grated garlic, lemon zest, lemon juice, minced dill, salt, and black pepper. Chill until ready to use.

Cook the Chicken: 3. Heat a large cast-iron skillet over medium-high heat. Add marinated chicken and cook for 3-4 minutes per side, until browned and internal temperature reaches 165°F (74°C).

Make the Dressing: 4. In a small bowl, whisk together olive oil, red wine vinegar, minced oregano, and sea salt.

Assemble the Bowls: 5. Divide the cooked chicken among four bowls. Top with sliced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives. 6. Drizzle with red wine vinegar dressing and add a dollop of tzatziki on top before serving.

Kitchen Equipment Needed

• Sealable container for marinating
• Medium bowl for tzatziki
• Large cast-iron skillet
• Small bowl for dressing
• Whisk
• Knife and cutting board

Storage Tips

Leftover Greek chicken and tzatziki can be stored in separate airtight containers in the refrigerator for up to 3 days. The vegetables can also be stored in a separate container. When ready to eat, reheat the chicken in a skillet over medium heat or in the microwave until warmed through, and assemble the bowls as instructed.

Tips and Variations

1. Grill the Chicken:

• For a smoky flavor, grill the marinated chicken instead of cooking it in a skillet.

2. Add More Veggies:

• Feel free to add more vegetables to the bowls, such as bell peppers, lettuce, or avocado.

3. Dairy-Free Option:

• Use a dairy-free yogurt alternative to make the tzatziki sauce if you prefer a dairy-free version.

4. Herb Variations:

• Substitute fresh dill in the tzatziki with mint or parsley for a different flavor profile.

Food and Drink Pairings

Pairing Suggestions:

• This dish pairs wonderfully with a light and refreshing white wine like Sauvignon Blanc or Pinot Grigio.
• For a non-alcoholic option, try serving with sparkling water infused with lemon and mint.

FAQ

Q: Can I use chicken thighs instead of chicken breast?

• A: Yes, chicken thighs can be used instead of chicken breast. Adjust the cooking time as needed to ensure they are cooked through.

Q: Can I make the tzatziki sauce ahead of time?

• A: Absolutely! The tzatziki sauce can be made up to 2 days in advance and stored in the refrigerator.

Q: How can I make this recipe gluten-free?

• A: This recipe is naturally gluten-free, so no modifications are needed.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

Call to Action

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