Introduction
Greek Chicken with Tzatziki is a delightful dish that transports you straight to the Mediterranean with its vibrant flavors and fresh ingredients. This meal showcases marinated chicken served alongside a creamy and refreshing tzatziki sauce, complemented by a colorful salad of cucumbers, tomatoes, red onion, and Kalamata olives. Perfect for a weeknight dinner or a gathering, this recipe is both easy to prepare and exceptionally satisfying.
Detailed Ingredients with Measures
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
Prep Time
30 minutes (or longer if marinating overnight)
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 40 minutes (or longer if marinating overnight)
Yield: 4 servings
Directions
Marinate the Chicken: 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: 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: 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: In a small bowl, whisk together olive oil, red wine vinegar, minced oregano, and sea salt.
Assemble the Bowls: Divide the cooked chicken among four bowls. Top with sliced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives. Drizzle with red wine vinegar dressing and add a dollop of tzatziki on top before serving.
Detailed Directions and Instructions
Marinate the Chicken
In a sealable container, combine chicken cubes, olive oil, lemon juice, red wine vinegar, Greek seasoning, and sea salt. Ensure all chicken pieces are well coated in the marinade. Marinate in the refrigerator for at least 30 minutes or overnight for best results.
Prepare the Tzatziki
In a medium bowl, mix Greek yogurt, grated cucumber, grated garlic, lemon zest, lemon juice, minced dill, salt, and black pepper. Stir until all ingredients are thoroughly combined. Chill the tzatziki in the refrigerator until ready to use.
Cook the Chicken
Heat a large cast-iron skillet over medium-high heat. Once hot, add the marinated chicken to the skillet, spreading it out evenly. Cook for 3-4 minutes per side, ensuring the chicken is browned and cooked through, with an internal temperature reaching 165°F (74°C).
Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, minced oregano, and sea salt until well combined. Taste and adjust seasoning as needed.
Assemble the Bowls
Divide the cooked chicken among four serving bowls. Top each bowl with sliced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives. Drizzle the red wine vinegar dressing over each bowl and finish with a dollop of tzatziki on top before serving.
Notes
Chicken Marination
Marinating the chicken for longer periods enhances the flavor and tenderness, so if time allows, consider marinating overnight.
Tzatziki Consistency
If you prefer a thicker tzatziki, strain the grated cucumber in a cloth to remove excess moisture before mixing it with the yogurt.
Substitutions
You can use any other type of olives or fresh herbs if you don’t have Kalamata olives or fresh dill on hand.
Serving Suggestions
This dish pairs well with pita bread or over a bed of rice for a complete meal.
