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
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