Greek Chicken with Tzatziki

Today we're marinating chicken in a lemon, garlic, red wine vinaigrette with fresh oregano, parsley and thyme. An easy to make tzatziki pairs nicely with chicken.

No ratings yet

Print Pin

Course: dinner

Cuisine: greek

Keyword: chicken, easy suppers, greek chicken

Prep Time: 10

Cook Time: 40

Total Time: 2 50

Calories: 406kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 large bowl
2 small bowls

Ingredients

For the Greek Chicken

4 chicken breasts
1/4 cup olive oil
2 tbsp red wine vinegar
1 juice of 1 lemon or 3 tbsp bottled
1 tbsp Dijon mustard
1 clove garlic minced
1/2 tsp sea salt
1/4 tsp black pepper
3/4 cup fresh parsley or 2 tbsp dried
1/4 cup fresh oregano or 1 tbsp dried
1 tbsp fresh thyme or 1 tsp dried

For the Tzatziki

1 cup greek yogurt
1 cucumber peeled and grated
1/2 lemon; juiced or 1.5 tbsp bottled
1 tbsp fresh dill
1/2 clove garlic minced
1/2 tsp ground cumin

Instructions

To Make the Greek Chicken

In a small bowl, whisk together all the ingredients, except the chicken.
In a large bowl, add chicken. Pour marinade over chicken and stir to cover evenly.
Cover and refrigerate for 2+ hours or overnight.
When ready to cook, preheat the oven to 360 F. Remove chicken from the marinade and place in a large baking dish. (I poured the marinade over the chicken to keep the herbs). Cook chicken 35-40 minutes or until the internal temperature is 165 F. Alternatively, cook chicken on the BBQ.

To Make the Tzatziki

Combine tzatziki ingredients in a small bowl and mix well. Cover and refrigerate until ready to eat.

Notes

Use 1 chicken breast per person.

Store leftover chicken in an airtight container. Refrigerate. Eat within 5 days.

Nutrition