I took the above photo on a cold day in February, when there was only about five minutes of daylight left. I’m sorry if it looks a little unappealing, it seems somehow off to me but since I started with this:
I can’t be sure. It was just so bad to begin with that I’m really happy I got it to come this far! lol
If the photo doesn’t entice you to try this, maybe it will help to know how delicious it is. I love the tangy yogurt sauce with the tender, flavorful chicken–it’s just perfect. And it goes great with the Greek Salad I posted yesterday! If you don’t want to heat up your kitchen, just slide the pieces of meat onto skewers and grill them. (If using wooden skewers, please soak them in water for half an hour so they don’t catch on fire during grilling.) Bet they’d taste even better off the grill!
Greek Chicken with Tzatziki
Printable recipe with picture
1 ½ lbs. boneless, skinless chicken breasts, cut into large chunks
1/3 cup extra virgin olive oil
¼ cup lemon juice
2 tablespoons red wine vinegar
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
¼ teaspoon coriander
Salt and pepper
1 medium cucumber
1 cup plain non-fat Greek yogurt
1 tablespoon lemon juice
2 teaspoons dried dill weed
2 teaspoons minced garlic
¼ teaspoon salt
1/8 teaspoon pepper
Mix the oil, juice, vinegar, and seasonings together and marinate the chicken for 30 minutes but no longer or the texture of the chicken will change and won’t be as good.
While the chicken marinates, prepare the Tzatziki. Slice the cucumber in half lengthwise and scoop out the seeds and pulp and discard. Shred the cucumber (you should get about 1 cup of cucumber), then wrap in several layers of paper towel and squeeze it dry. Mix with the remaining ingredients and refrigerate until ready to serve.
Preheat oven to 375 degrees.
Line a rimmed baking sheet with foil, then place a cooling rack on top of it. Spray the rack with oil, then remove the chicken from marinade and place on the rack. Dab the remaining marinade over the top of the chicken pieces. Bake for 15 minutes. Serve with tzatziki and Greek Salad.
Recipe source: Eat Little, Eat Big
It’s still morning and I want this! It sounds great. I haven’t made tzatziki in quite a while either. An awesome summer dish :)
I think it looks great! We seem to always have tzatziki sauce at our house because Tom loves it with just some pita bread. Have a great weekend.
Mmm, this is just the thing I’ve been craving! Mike is bringing Thai food home for dinner but all the sudden I’m craving Greek, lol! :)
As delicious as the Greek chicken looks I am limited to the tzatziki which I have no upsets about considering it looks fantastic and is my favourite :D
Choc Chip Uru
I used to make my own tzatziki sauce, until my grocery store started selling a 16 ounce container for $1.99 and I’ve never looked back. Looks delicious V! Happy Friday!
I think it looks great, Veronica! Haha, you are too hard on yourself.
It’s cold and wintery here and I would love this chicken. I love tzatziki with just about anything. :) This would be a perfect meal for both of us.
Veronica, this sounds wonderful and I can see how it would also be delicious grilled and served in a pita, yum!
It looks really tasty to me! I feel like throwing tzatziki on top of everything makes it about twenty times better.
I love Greek salad & tzatziki, yum yum!!
Sounds good to me and I agree that the chicken grilled on a BBQ would have even more flavor. Leftovers would be great stuffed into a pita!
i’ve been really into greek food lately. i need to try this!
Oh yum! I was eyeing this chicken the other day when you posted about the greek salad. I was hoping you’d post about this chicken too! I think your photo looks great actually! What editing software do you use? That photo came a long way! :)
Same as you, Google+. Thanks, I’m not even sure I have my settings right on my computer b/c when my hubs opens my blog, the pictures are an eyesore, but they look fine on mine. I’m going to have to get some second oppinions.