Thursday, July 25, 2013

Greek Chicken with Tzatziki

I've been making this dish quite a bit lately. Some variation of it has appeared on our table at least twice a month since March.  I've served it with rice pilaf and salad. We've had it on pita bread and made chicken gyros. It makes a great lettuce wrap with some sauteed peppers and onions on the side. My favorite way to enjoy this is with some roasted potatoes that have just a little bit of Greek seasoning on them and some crisp-tender red bell peppers. And lots of tzatziki. The tzatziki recipe I use with this is amazing. When I first started making it, I only made a half recipe. Those days are long gone. A full recipe doesn't last long in my house. We love to dip chicken, veggies, pita chips, and tortilla chips in the tzatziki.
For many years, chicken marinated in Italian dressing was a staple in my cooking (starting in college). But at some point I just got tired of it. Then I found this recipe...and it's turned into our new go-to chicken dish at the house. If you are looking for something different to do with chicken breasts, I highly recommend this recipe.

Greek Chicken
Serves 4
Adapted from One Perfect Bite

1 pound boneless, skinless chicken breasts cut into 3/4 inch pieces
1/4 cup extra virgin olive oil, plus 2 tablespoons for pan
zest of one lemon (I use 1/2 teaspoon of lemon pepper)
1 tablespoons (6 cloves) minced garlic, or more to taste
2 teaspoons dried parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon paprika

1) Mix the olive oil, lemon zest, garlic, parsley, salt, black pepper, and paprika in a shallow dish.
2) Place the chicken in a large glass bowl or baking dish. Cover in marinade.
3) Allow chicken to marinate in refrigerator for at least two hours.
4) Heat 2 tablespoons olive oil in a large skillet over medium heat.
5) Add chicken and saute for 5 minute, turn, and saute 5 minutes longer. Depending on how thick your chicken is, it may be done at this point, or you may need to continue cooking an additional 5 minutes, until chicken is no longer pink inside.
6) Serve with tzatziki.

Note: For some reason, I almost never have fresh lemons on hand. I buy a bag, never use them, and they go bad. So, I've started using lemon pepper instead of lemon zest in this recipe.

This is great with rice, on a salad, in a pita, with potatoes, any way you want to enjoy it! My next experiment will be combining it with orzo, feta, red peppers, and olives.

serves 8-12
Adapted from Food Network

2 cups Greek yogurt
2 cucumbers, unpeeled and seeded (if using a large, hothouse cucumber, just use one)
2 tablespoons lemon juice
1 tablespoon white wine vinegar (or any white vinegar)
1 teaspoon dried dill
3 cloves minced garlic
1 1/2-2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

1) Grate the cucumber on a box grater and squeeze the water out of the cucumber shreds using a paper towel.
2) Place the yogurt in a bowl and stir in the cucumber. Add remaining ingredients and mix well.
3) Chill for 30 minutes before serving.

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