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
2 tbsp. extra virgin olive oil
2 tsp. lemon juice
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. sea salt
1 tsp. black pepper
1 c. Greek yogurt
2/3 c. cucumber
3/4 tsp. garlic
1 1/2 tbsp. extra virgin olive oil
1 tbsp. white wine vinegar
1 1/2 tbsp. fresh dill weed
1 1/2 tbsp. fresh mint
1/4 tsp. sea salt
4 c. lettuce
1 med. tomato
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.
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