[vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]
YIELD: 4 servings
TOTAL TIME: 90 minutes
ACTIVE TIME: 45 minutes
DIFFICULTY: Medium
[/vc_column_text][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row][vc_column width=”1/6″ css=”.vc_custom_1589545539004{border-radius: 5px !important;}”][/vc_column][vc_column width=”2/3″][vc_column_text]
| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| Olive oil, extra virgin | 10 g | 10 mL / 2 tsp |
| Lemon juice | 15 g | 15 mL / 1 tbsp |
| White wine | 30 g | 30 mL / 2 tbsp |
| Onion powder | 1 g | ½ tsp |
| Garlic powder | 1 g | ½ tsp |
| Oregano, dried | 1 g | ½ tsp |
| Salt | to taste | – |
| Black pepper, freshly ground | to taste | – |
| Chicken breast, boneless and skinless | 450 g / 1 lb | 2 breasts |
| Cucumber, grated | 400 g | 1 cucumber |
| Salt | 2 g | ½ tsp |
| Garlic, finely grated | 5 g | 4-5 cloves |
| Salt | 2 g | ½ tsp |
| Vinegar, white wine | 4 g | 5 mL / 1 tsp |
| Olive oil, extra virgin | 15 g | 15 mL / 1 tbsp |
| Greek yogurt | 570 g | 500 mL / 2 cups |
| Black pepper, freshly ground | to taste | – |
| Cucumber, thinly sliced | 400 g | 1 cucumber |
| Red onion, thinly sliced | 115 g | 1 small onion |
| Vinegar, white wine | 25 g | 30 mL / 2 tbsp |
| Water | 30 g | 30 mL / 2 tbsp |
| Sugar, white | 3 g | 1 ½ tsp sugar |
| Dill, chopped | 5 g | 1/4 cup |
| Salt | 2 g | ½ tsp |
| Black pepper, freshly ground | to taste | – |
[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]1 Combine olive oil, lemon juice, white wine, onion powder, garlic powder, oregano, salt and pepper.
2 Add the chicken and coat in marinade. Cover and refrigerate for at least an hour.
3 Toss grated cucumber with ½ tsp salt, in a cheesecloth or a thick napkin and squeeze dry. Set aside.
4 In a large bowl, combine grated garlic, ½ tsp salt, vinegar, and olive oil. Add the dried cucumber. Stir in yogurt and black pepper. Combine thoroughly. Cover and refrigerate to chill.
5 Mix sliced cucumber and onions in a large bowl. Season with salt and pepper.
6 Mix vinegar, water and sugar in a small bowl. Pour over the cucumbers and onions, and stir well. Stir in chopped dill and refrigerate.
7 Preheat your skillet to medium-low. Add 1 tbsp neutral oil.
8 Cook chicken for 8-9 minutes on first side (chicken should brown).
9 Turn the chicken and brown on the other side until it reaches an internal temperature of 75°C / 165°F. Should take about 4-5 more minutes.
10 Remove chicken from the skillet, let it rest for 5 minutes.
11 Serve with tzatziki sauce and salad.[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]
- Don’t overcrowd your skillet as this will prevent the browning process.
- Tzatziki sauce will last for about 4 days in the refrigerator.
- An alternative way to enjoy your Greek chicken is to slice it and serve it in a warm pita, along with tzatziki sauce.
[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]
