Tuesday, July 24, 2012

Day Two: Greek Chicken with Tzatziki

     We really enjoyed this dish! The flavors were so strong and exotic! It was super flavorful! I served this with Near East's box of Mediterranean couscous and it was just the perfect match for the chicken and tzatziki! I was about to make Mediterranean couscous from scratch, but I just so happened to have a box in my pantry. I will definitely be making this again! Super tasty, and super easy! 

1/2 t turmeric
sea salt
1/4 c Greek yogurt
2 boneless skinless chicken breasts
sea salt
Oregano for garnish

Olive Oil
1 red onion, sliced into rings
1 red and 1 yellow bell pepper sliced into eighths

Tzatziki sauce:
1 C Greek yogurt
1/8 C fresh dill, chopped
1/8 C fresh mint, chopped
1 lemon, juiced
1/3- 1/2 English cucumber, peeled and finely chopped*

*If using a regular cucumber, make sure to seed the cucumber before dicing.

Combine turmeric and a pinch of salt with the Greek yogurt in a plastic bag. Add chicken and toss to coat. Marinate in refrigerator for 2 hours.

Preheat grill. Spritz grill with Pam and place chicken breast on the grate. For small to medium breasts, grill 6 -7 minutes per side. For large chicken breasts, grill for 9-10 minutes per side.

Drizzle vegetables with olive oil and sprinkle with salt. Place on grill at the same time as chicken and turn with chicken. Watch closely so the vegetables do not burn, but only slightly begin to char; or let them burn, whatever you like!

Start couscous. Make according to box directions. Add ingredients to pot, bring to a boil, add couscous and remove from heat and allow to sit for five minutes before fluffing with a fork.

While chicken is grilling, make tzatziki sauce. Combine yogurt with the fresh dill, mint, lemon juice, cucumber. Season with salt. Refrigerate.

Serve chicken on top of couscous with a dollop of tzatziki sauce. Serve grilled vegetables alongside chicken. Be amazed at your awesome skills!

Recipe Adapted from: Food Network


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