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Chicken with Tzatziki Sauce

Orange Icon  Chicken with Tzatziki Sauce

Orange Icon  Chicken with Tzatziki Sauce

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Submitted by: Christine Haigler

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Servings: 4

A Greek style chicken with a cucumber yogurt sauce.

  • 1 lbs. chicken breast, skinless, organic, free-range
  • 2 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 2 tsp. lemon juice, pure, organic
  • 1 tsp. oregano, dried, organic
  • 1 tsp. cumin powder, organic
  • 1/2 tsp. sea salt, unrefined and pure
  • 1 tsp. black pepper, ground, organic
  • 1 c. yogurt, greek, plain, full-fat, plain, organic
  • 2/3 c. cucumber, fresh, organic
  • 3/4 tsp. garlic, fresh, organic
  • 1 1/2 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1 tbs. vinegar, white wine, organic
  • 1 1/2 tbs. dill weed, fresh, organic
  • 1 1/2 tbs. mint, fresh, organic
  • 1/4 tsp. sea salt, unrefined and pure
  • 4 c. lettuce, any type, organic
  • 1 med. tomatoes, red, fresh, organic

To make the chicken: Combine 2 tablespoons of olive oil, lemon juice, oregano, cumin, 1/2 teaspoon of sea salt, and pepper in a shallow dish or gallon Ziploc bag. Add the chicken and coat with the marinade. Refrigerate 2-3 hours. Drain and discard the marinade. Grill or pan cook the chicken until it registers 160ºF and juices run clear.

To make the sauce: Combine the Greek yogurt, cucumber (peeled, seeded, and diced), minced garlic, 1 1/2 tablespoons of olive oil, vinegar, chopped fresh dill, chopped fresh mint, and 1/4 teaspoon of sea salt. Mix together and let sit about 15-20 minutes for the flavor to blend. (Sauce can also be puréed in a blender for a smooth texture.)

To serve: Julienne the chicken, arrange on top of the lettuce, and spoon the sauce over the chicken. Top with diced tomato if desired.