Greek(ish) Chicken

So I have been really feeling tzatziki sauce lately. It’s so refreshing and garlicky and yummy.

So naturally, I made some greek seasoned chicken with sautéed vegetables and some bastmati rice for dinner.

Super simple recipe and only takes about 20 minutes to make. And it was super amazing.

For the tzatziki sauce:

1 cup of plain Greek yogurt

1 tablespoon fresh dill & some to garnish

1/2 lemon, juiced

1 clove fresh minced garlic

1 cup minced cucumber (leave out the part with the seeds, don’t forget to peel the cucumber too.)

Add all the ingredients together in a bowl. Stir until completely blended. If you have an immersion blender you can use this to get the sauce to be the desired consistency as well.

Sea salt & pepper to taste

For the rice:

I cup bastmati rice

2 cups of water

1 cube of reduced sodium chicken bouillon

1 tablespoon butter

Bring the water, chicken bouillon and butter to a boil. Reduce heat to low and add the rice and cover with a lid. Stir every few minutes. Cook for 20 minutes or until all the liquid is absorbed.

For the chicken:

2 Chicken Breast (depending on how many people you’re cooking for I was making dinner for two. Hi Shay.)

2 tablespoons olive oil

1/2 lemon, juiced

1 teaspoon of oregano

1 teaspoon onion powder

Sea salt & pepper

Toss the chicken and seasonings in a ziplock bag and shake until the chicken is coated. Use a grill pan to get a nice seer on the chicken and cook for about 3-4 minutes on both sides.

Veggies-

You can use any veggies you’d like, I used red onion and red pepper so there would be some nice some color.

Sauté over medium heat with olive oil and sea salt and pepper for about 10 minutes or until tender.

Plate everything, top the chicken with the tzatziki sauce and enjoy!

xx.