Greek Chicken
This Greek Chicken dinner is a flavor-packed feast! Juicy marinated chicken pairs perfectly with grilled zucchini, corn, creamy tzatziki, and warm pita bread.
Servings: 4 servings
Cost: $8.04
Equipment
Ingredients
Chicken Marinade
Salad
- 2 small zucchini 13 ounces
- 2 corn on the cob 14 ounces
- 1 tablespoon shallot
- Olive oil and canola or vegetable oil
- 2 to 4 pita breads
Tzatziki Sauce
- 1/4 of 1 large English cucumber 1/2 cup, measured after grating
- 1/2 cup plain Greek yogurt full-fat
- 1 teaspoon minced garlic
- 1-1/2 teaspoons red wine vinegar
- 1 large lemon divided in 2 halves, one for grilling one for juicing
- 1-1/2 tablespoons olive oil
Instructions
- Chicken: Halve each chicken breast horizontally and cover them with plastic wrap (to avoid splatter). Using a meat mallet or the bottom of your frying pan, pound breasts to even thickness (not super flat, just even in thickness). Pat dry with a paper towel. Place in a large resealable plastic bag. In a bowl, whisk together honey, oregano, garlic, 1/4 cup lemon juice, olive oil, salt, and pepper (or add salt/pepper to preference). Once combined, pour over prepared chicken. Turn to coat and massage into the breasts and place in the fridge for 20–30 minutes. Marinating too much longer than an hour will cause the chicken to “cook” in the acid.
- Tzatziki: While chicken marinates, prepare the sauce so it can chill. Grate a cucumber with the large holes of a grater. Line a small bowl with a few paper towels (or clean kitchen towel) and place the grated cucumber on top. Squeeze out as much extra moisture as you can. Once drained, add to a medium bowl with the Greek yogurt, minced garlic, red wine vinegar, the first lemon half (1/2 teaspoon lemon zest and 1 tablespoon lemon juice), olive oil, and salt and pepper to taste (I add 1/4 teaspoon salt and a pinch of pepper). Refrigerate until ready to serve.
- Preheat grill to medium heat (400°F). Halve zucchini lengthwise. Shuck corn. Drizzle zucchini halves and corn with olive oil, and lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the zucchini and corn. Set aside. Remove the chicken from the marinade and discard remaining marinade. Clean and oil the preheated grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates).
- Add chicken to one side of the grill. Add zucchini and corn to the other side. Cook chicken for 4–5 minutes per side or until it is 160°F (carryover heat will take it to 165°F). Grill zucchini for 3–5 minutes per side, flipping once. Grill corn about 10 minutes total, flipping every 3–4 minutes until bright yellow and lightly charred. Remove finished ingredients to a plate and cover with foil. Give the grates a quick clean with the brush, then add the remaining lemon half and the pita to the grill. Grill the lemon for 2–3 minutes (until lightly charred) and the pita for 30 seconds to 1 minute per side or until toasted and warmed through.
- Salad: Let chicken rest under the foil. Cut the grilled zucchini into half-moons (about 1/2-inch thick) and cut the corn off the cob. Toss in a bowl with the shallot. Add a drizzle of olive oil (about 1/2 tablespoon), then juice the grilled lemon and add to the bowl. Season to taste with salt and pepper (I add about 1/4 teaspoon each). Toss to combine. Tear the pita bread into bite-size pieces.
- Serve the chicken alongside the zucchini and corn salad, the pita bread, and the tzatziki sauce.
Notes
Storage: Store Greek Chicken in an airtight container in the fridge for up to 3–4 days. To freeze, wrap tightly and place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge before reheating.
Nutrition
Serving: 4servings | Calories: 528kcal | Carbohydrates: 27g | Protein: 49g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 132mg | Sodium: 980mg | Potassium: 899mg | Fiber: 2g | Sugar: 6g | Vitamin A: 78IU | Vitamin C: 24mg | Calcium: 89mg | Iron: 2mg