Mediterranean chicken breast recipes full#

Mediterranean chicken breast recipes full#

The Catholic Church being the cornerstone of my life, I’ve made this for men’s groups, special seminarian dinners, I even adapted the recipe to work on full bone-in chickens - which I made for my family’s Easter dinner this past year.

I just showed up at your website one day and found it, and ever since it has become an instant hit.

Serve it on a bowl, like these Greek Chicken Grain Bowls.įor about three years now I have used this recipe, and I am not entirely sure how I found it online.

If you want to make the side dish pictured here, I now have the recipe on the blog - Healthy Greek Orzo Pasta Salad with Homemade Dressing.

Serve with Easy Oven Broiled Asparagus or Simple Sautéed Green Beans and quinoa to keep things simple.

Serve on top of a Greek salad or simple bed of greens - try my homemade Greek Dressing!.

Of keep it lower carb with a lettuce wrap if you'd rather.

You can serve this chicken sliced on a pita or flatbread to make a gyro-style wrap (like my lamb souvlakis here!).

Yes! If you don't have a grill, bake the chicken at 375☏ for 15-20 minutes or until the internal temperature reaches 165☏. I don't love chicken reheated, but it will stay good in the refrigerator for 3-4 days. You can also cook it in advance if you'd like to eat the chicken cold - such as in a wrap for lunch or if you like to meal prep.

You can marinate the chicken for up to 2 hours.

The Greek seasoning can also be made in advance and stored in your spice cabinet for up to 3 months.

Just know that the garlic gets stronger over time. You can make tzatziki up to 2 days in advance. In fact, it tastes best when made 1-2 hours ahead of time so the flavors can meld.

The tzatziki sauce can absolutely be made in advance.

If you're short on time (or spices!) you can use store-bought Greek seasoning instead of making your own.

It won't be as good, but will work in a pinch.

If you don't have fresh dill, you can substitute half to 1 teaspoon of dried dill for the sauce.

I like to grate the garlic for the tzatziki since I already have the grater out for the cucumber.It's not a big deal, but it does happen if the chicken sits in the marinade for a long time. Marinate the chicken for at least 30 minutes for the best flavor, but avoid going over a few hours since the liquid is pretty acidic and will start to denature the proteins on the chicken.Chicken is done when the thickest part reaches 165☏. I always recommend a meat thermometer to determine when chicken is done to avoid drying it out - or food poisoning. Time is not the best indicator for determining chicken doneness, especially when thickness can vary.Refrigerate the sauce until you're ready to serve your chicken.Place the cucumber in a bowl and add the yogurt, garlic, dill, lemon juice, salt and pepper.Squeeze out as much liquid as possible and discard the liquid. While the chicken is marinating, grate the cucumber onto a clean cloth, paper towel, or fine mesh strainer.And since the sauce is made with protein-rich Greek yogurt, it's still light and healthy! The Ingredients Once the seasoning is made, the rest comes together quickly - you can make the tzatziki while the chicken marinades and prep the rest of your dinner. It makes the most flavorful coating for chicken breasts, along with a simple marinade. It's also so easy to make your own and always tastes better! This Greek seasoning is no different. I like to make my own so I can control the flavors and the salt level. I'm the kind of person who prefers not to buy a ton of seasoning blends.

Luckily, the seasoning recipe makes a lot, so you can put this recipe on your menu often! Why You'll Love This Greek Chicken with Tzatziki

Everyone always raves about it! It features the most delicious homemade Greek seasoning, easy grilled chicken breasts, and a flavorful, creamy tzatziki sauce to serve with it. When I need a solid, healthy dinner that I know everyone will love, I always turn to this Greek chicken recipe! It's one of my family's favorite dinners, and I often take it to friends who have babies or need a homemade dinner for some reason or another.