Greek Chicken and Cucumber Sauce
Transport your taste buds to the Mediterranean with this flavorful Greek Chicken and Cucumber Sauce recipe, a perfect blend of juicy, marinated chicken and cool, creamy tzatziki. Tender chicken breasts soak up a delightful marinade of Greek yogurt, lemon juice, olive oil, and aromatic spices like oregano and cumin, before being grilled to golden perfection. The cucumber sauce, made with tangy Greek yogurt, fresh dill, and grated cucumber, adds a refreshing contrast to the savory chicken. Ready in just 40 minutes, this dish is as quick as it is satisfying, perfect for weeknight dinners or summer gatherings. Serve it with warm pita bread or fluffy white rice for a complete meal that highlights the vibrant flavors of Greek cuisine.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1.5 cups Greek yogurt
- 1 large cucumber
- 3 cloves garlic
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons fresh dill
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 pieces or servings pita bread or cooked white rice (optional, for serving)
Instructions
In a medium bowl, combine 1 cup of Greek yogurt, 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 2 teaspoons of dried oregano, 1 teaspoon of ground cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Ensure the chicken is well-coated, then refrigerate for at least 1 hour (or up to 12 hours for deeper flavor).
While the chicken marinates, prepare the cucumber sauce (tzatziki). Grate the cucumber using a box grater, then place the grated cucumber in a clean kitchen towel and squeeze out excess liquid.
In a small bowl, mix the grated cucumber with 0.5 cup of Greek yogurt, 1 clove of minced garlic, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, and 2 tablespoons of chopped fresh dill. Stir to combine and season with salt to taste. Cover and refrigerate until ready to serve.
Preheat a grill, grill pan, or skillet over medium-high heat. Remove the chicken breasts from the marinade and discard any excess marinade.
Cook the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the cooked chicken rest for 5 minutes before slicing.
Serve the chicken slices on a plate or in pita bread, topped with the cucumber sauce. Optionally, pair with cooked white rice or a side salad for a complete meal.
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 4300 mg | 187% | |
| Total Carbohydrate | 169.6 g | 62% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 21.6 g | ||
| Protein | 265.9 g | 532% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 680 mg | 52% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3153 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
