Chicken · Sauce/Spread/Dip

Greek Style Chicken with Tzatziki

It’s always so groovy when things work out the way you want them to…. you know, when everything just fits together and harmonizes. It makes life so insouciant and stress free.

Stress free…… that’s the way I like it.

That’s the way, uh huh uh huh, I like it, uh huh uh huh…….

Yep – it’s going to be a great day.

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Although this dinner wasn’t very photogenic (read: I wanted to eat, not take pictures),  it was so incredibly flavorful and delicious that it really doesn’t matter.

And wait until the kids see what I have planned for tonight.

Greek Style Chicken – adapted from Martha Stewart

3 boneless, skinless chicken breasts (1 1/2 pounds total)
2 tsp finely grated lemon zest, plus juice from 1 whole lemon
2 tsp. fresh chopped oregano
Fresh ground black pepper

In a large bowl, mix together the lemon zest, juice, oregano and black pepper. Add chicken and toss to coat. Allow to marinate for several hours if able. Cook chicken in a large saute pan over medium high heat for 5-6 minutes per side until cooked through. Serve with sauce.

Tzatziki Sauce – adapted from Ina Garten

1 pint Fage Greek yogurt
1 hothouse cucumber, unpeeled and seeded
1 tbs. white wine vinegar
2 tbs. freshly squeezed lemon juice (1 lemon)
1 tbs. olive oil
1 1/2 tsp minced garlic
1 1/2 tsp minced fresh dill
Pinch freshly ground black pepper

Place the yogurt in a large bowl. Grate the cucumber and squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the vinegar, lemon juice, olive oil, garlic, dill, and black pepper. You can serve it immediately, or allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

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