Greek Week: Day 2
I am so proud to say that I have accomplished something tonight that I never thought possible. My husband had NOTHING bad to say about the meal—AND IT WAS CHICKEN. I was grilling it when he got home tonight and handed him a piece and he closed his eyes, clapped his hands together and say YUM! THAT IS HOW CHICKEN IS SUPPOSED TO BE COOKED! I wasn’t sure whether to be offended (because I love my other chicken dishes), but I will choose to take it as a compliment. 🙂 He also went on to tell me that this salad reminded him of exactly how the food is back home and that we need to have this meal weekly. FINE BY ME! WHY? Because it was SO STINKIN EASY! I could eat this every night! It was delicious!
I found the original recipe for this meal on MyRecipes.com and I adjusted some of the ingredients and amounts. Specifically, I added Dill to the Tzadziki (yogurt mix) because that is one of the main ingredients in the Tzadziki Basili’s mom, Ann, makes back home in Greece. I will tell you what – it REALLY adds in another flavor element that we love in our home!
This is truly a perfect dish to take to a cook out this summer – my friends will be seeing it at our get-togethers for sure (no stealing this recipe if I am coming, ok?!) 🙂 The freshness and flavor of this dish were wonderful and our house still smells good!
- 3 cloves garlic, minced
- 1 1/2 tsp lemon juice
- 1 tsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 lbs boneless skinless chicken breasts
- 3 cups peeled cucumbers, cubed (about 2 large)
- 1/2 cup red onion, sliced vertically
- 3/4 cup Feta Cheese
- 1/4 cup Kalamata olives, pitted & sliced
- 3 ripe tomatoes, cored & cubed (1 inch pieces)
- 1/2 cup plain, low fat Greek Yogurt (I use Fage)
- 1/4 cup grated, peeled cucumber
- 1 tsp white wine vinegar
- 1/2 tsp garlic powder
- 1/4 tsp dill
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/8 tsp ground red pepper (optional if you like spicy!)
- Place chicken in gallon size bag with the garlic, lemon juice, olive oil, oregano, sea salt and pepper. Seal and mix. Place in fridge to marinate for a few hours. (not too long because the lemon juice will start breaking down the chicken!)
- Peel the cucumbers, quarter and slice them. Place in a large bowl. Slice your onion and cube your tomatoes - place in the bowl with the cucumbers. Add Feta and olives.
- Grill or broil chicken breasts 5 minutes on each side or until cooked through. I cooked mine a little longer because they were large. Cut chicken into 1 inch cubes and add it to your bowl.
- In a small bowl, combine yogurt and remaining ingredients and mix for your sauce. Pour the sauce over the veggies and chicken, mix well and enjoy!
- Serve with a whole grain pita pocket and top with additional feta and olives, if you desire (this is what my hubby did).
- Serving - 1 1/2 cups | 1 Green, 1 Red, 1 Blue and 1/2 Orange