Description
Greek chicken with tzatziki brings together juicy seasoned chicken and cool, creamy cucumber sauce that makes your dinner feel fresh and satisfying. Lemon, garlic, and herbs season the chicken while the tangy tzatziki keeps everything light, giving your table a simple taste of Greece.
Ingredients
Scale
Chicken and marinade:
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Tzatziki sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and drained
- 1 garlic clove, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
Serving and garnish:
- Cooked white rice, for serving
- Fresh parsley, for garnish
- Cucumber slices, for garnish
Instructions
- Combine 1/4 cup olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, salt, and pepper in a bowl, then submerge your 2 boneless, skinless chicken breasts in this mixture and let them sit for at least 30 minutes so the flavors soak in.
- Grate 1/2 cucumber and squeeze out as much water as you can manage, then mix it with 1 cup Greek yogurt, 1 minced garlic clove, 1 tbsp fresh chopped dill, 1 tbsp lemon juice, and a light drizzle of olive oil to create your tzatziki sauce, and refrigerate until you need it.
- Set your grill pan or skillet over medium heat and place your marinated chicken breasts on the surface, cooking them for 5 to 6 minutes on each side until the internal temperature reaches 165°F and the exterior develops those nice charred marks.
- Transfer your cooked chicken to a plate and let it rest for a few minutes before slicing each breast into strips so the juices redistribute throughout the meat.
- Spread cooked white rice across your serving plate, arrange your chicken strips on top, and add a generous spoonful of your chilled tzatziki sauce alongside.
- Finish your plate with fresh parsley and cucumber slices scattered across the top for brightness and texture.
Notes
- Marinating your chicken for at least 30 minutes makes a real difference in flavor, though leaving it overnight in the fridge works even better if timing allows.
- Squeezing out the moisture from your grated cucumber is essential so your tzatziki stays thick and creamy instead of turning watery as it sits.
- Getting a good char on each side of the chicken creates better flavor, so resist moving it around too much in the pan; let it sit undisturbed for a few minutes.
- For a dairy-free version, swap regular yogurt with Greek-style coconut yogurt in your tzatziki and the sauce tastes just as good with a slightly different richness.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Grilled Chicken
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 2
- Calories: 530 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 140 mg