Incahoots Greek Style Chicken
Experience the vibrant flavors of the Mediterranean with Incahoots Greek Style Chicken, a quick and flavorful recipe perfect for weeknight dinners or casual entertaining. Juicy, marinated chicken thighs are infused with zesty lemon, aromatic oregano, and fresh rosemary before being seared to perfection. Paired with a crisp Greek salad featuring cucumbers, cherry tomatoes, Kalamata olives, and crumbled feta, this dish captures the essence of Greek cuisine. A dollop of creamy Greek yogurt sauce and warm pita bread complete the meal, making it an irresistible combination of hearty and fresh. Ready in just 40 minutes, this recipe delivers bold, wholesome flavors in every bite.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 0.25 cups Lemon juice
- 1 teaspoon Lemon zest
- 2 teaspoons Dried oregano
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Plain Greek yogurt
- 1 medium Cucumber, diced
- 1 cup Cherry tomatoes, halved
- 0.5 cups Kalamata olives, pitted and halved
- 0.25 cups Feta cheese, crumbled
- 4 pieces Pita bread
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large mixing bowl, combine 2 tablespoons of olive oil, minced garlic, lemon juice, lemon zest, oregano, rosemary, salt, and pepper.
Add the chicken thighs to the bowl and rub the marinade all over to coat evenly. Let it marinate for at least 15 minutes or up to 2 hours in the refrigerator for deeper flavor.
Heat a large skillet or grill pan over medium-high heat. Add the remaining 1 tablespoon of olive oil.
Cook the chicken thighs for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes.
While the chicken is resting, prepare the Greek salad by combining the cucumber, cherry tomatoes, Kalamata olives, and crumbled feta cheese in a mixing bowl. Toss gently to combine.
In a small bowl, whisk together the Greek yogurt with a pinch of salt and a drizzle of olive oil to create a creamy yogurt sauce.
Warm the pita bread in a dry skillet or microwave until soft and pliable.
Slice the rested chicken thighs into strips.
Serve the chicken with the Greek salad on the side, a dollop of yogurt sauce, and warm pita bread. Garnish with freshly chopped parsley for an added burst of flavor and color.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1249 mg | 54% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 6.3 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 150 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 864 mg | 18% | |
*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.
