Ingredients
- Boneless, skinless chicken breasts: 1.5 pounds
- Plain Greek yogurt: 1 cup
- Cucumber: 1 medium, grated and squeezed dry
- Fresh dill: 2 tablespoons, chopped
- Lemon: 1, juiced
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons
- Pita bread or rice: For serving
Instructions
- Step 1: Marinate the chicken. In a bowl, whisk together 1 tablespoon olive oil, lemon juice, minced garlic, salt and pepper. Add chicken and toss to coat. Let it marinate for at least 20 minutes (or up to overnight in the fridge).
- Step 2: Prepare the tzatziki sauce. In a separate bowl, combine Greek yogurt, grated and squeezed cucumber, chopped dill, a pinch of salt, and pepper. Mix well and set aside.
- Step 3: Cook the chicken. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side, or until cooked through and lightly browned. Let rest for a few minutes, then slice or cube.
- Step 4: Assemble the bowls. Place pita bread or rice in a bowl. Top with the cooked chicken.
- Step 5: Add tzatziki sauce. Spoon the tzatziki sauce generously over the chicken. Serve immediately.
Notes
- Store leftover chicken and tzatziki separately in airtight containers in the refrigerator for up to 3 days to prevent the pita or rice from getting soggy.
- For best results, gently reheat the chicken in a skillet with a splash of water or broth to keep it moist, avoiding microwaving the tzatziki.
- Consider adding a sprinkle of feta cheese, Kalamata olives, and sliced red onion to your bowl for extra Mediterranean flavor.
- Don't skip squeezing the grated cucumber for the tzatziki; removing the excess moisture prevents a watery sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American