Greek Grilled Chicken with Tzatziki was for dinner last night and oh my, it was amazing. The smell of my kitchen while I was putting everything together made my mouth water and filled my insides with excitement (I felt giddy). Dinner couldn't come soon enough! This meal was so flavorful and did not disappoint. With what was leftover (not much); it made a very delicious lunch (in a slightly different form).
Greek Grilled Chicken with Tzatziki
1 cup whole-milk Greek yogurt
1 lemon, juice and zest
2 teaspoons ground cumin
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped fresh mint leaves
3 garlic cloves, roughly chopped
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
4 boneless skinless chicken breasts
Mix all ingredients together and toss with chicken. Let chicken marinade for at least 15 minutes or for several hours in the fridge.
Remove chicken from fridge and grill over medium-high heat until cooked through. Let rest.
2 English cucumbers
1/4 red onion, finely diced
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
1 garlic clove, minced
1/3 cup whole-milk Greek yogurt
3 tablespoons freshly squeezed lemon juice
Salt and pepper
Slice cucumber in half lengthwise. Using a small spoon, scoop the seeds out of the center of the cucumber. Slice each half lengthwise into four longs sticks, then dice. You should have about 3 cups. In a medium sized mixing bowl, combine cucumbers, red onion, chopped mint, chopped dill, and garlic. Add the yogurt, lemon juice, 1/2 teaspoon salt and pepper to taste. Stir to combine. Serve a large spoonful alongside the grilled chicken (or right on top).
Avoid adding the yogurt, lemon juice and salt to the cucumber mixture to far before serving to avoid the cucumbers releasing too much liquid.
*For lunch I chopped up the leftover chicken and put it on top of the pita bread that I served on the side last night. On top of the chicken I put a large spoonful of tzatziki. Yum!
Recipe from Not Without Salt