Greek Chicken & Salad with Tzatziki

Greek Chicken & Salad with Tzatziki

Health Rating
Prep Cook Ready in Servings
1 h 20 min 20 min 1 h 40 min 4

Ingredients


1/4 tsp Black pepper (for dressing)
1/2 tsp Black pepper (for chicken)
2 cup Cherry Tomatoes (for salad)
4 breast Chicken breast, boneless, skinless (for chicken)
1 cucumber(s) Cucumber (for salad)
1/4 cucumber(s) Cucumber (for tzatziki)
2 tbsp Dill, fresh (for dressing)
2 tsp Dill, fresh (for tzatziki)
2 tsp Extra virgin olive oil (for tzatziki)
1 tbsp Extra virgin olive oil (for chicken)
1/3 cup Extra virgin olive oil (for dressing)
1/2 cup, crumbled Feta cheese (for salad)
2 clove(s) Garlic (for tzatziki)
1 clove(s) Garlic (minced, for dressing)
2 clove(s) Garlic (minced, for chicken)
1 1/2 cup Greek yogurt, plain, 2% M.F. (for tzatziki)
1 medium pepper(s) Green bell pepper (for salad)
1 cup Kalamata olives (for salad)
3/4 tsp Kosher salt (for tzatziki)
1/2 tsp Kosher salt (for dressing)
1 tbsp Lemon juice (for chicken)
2 tsp Mint, fresh (chopped, for tzatziki)
1 tsp Oregano, dried (for chicken)
1 tsp Oregano, dried (for dressing)
2 medium pepper(s) Red bell pepper (for salad)
1/4 cup Red onion (thinly sliced, for salad)
1/4 cup Red wine vinegar (for dressing)
1 tbsp Red wine vinegar (for tzatziki)
1/2 tsp Salt (for chicken)
4 small pita Pita bread, whole-wheat (toasted, as a side)

Instructions


For the chicken: Combine all the ingredients for the chicken into a ziplock bag and massage the chicken to distribute the marinade. Refrigerate for 1 to 3 hours until ready to barbeque.

Just before dinner preheat the grill to high. Reduce heat to low and place the chicken on the grill for 8-10 minutes per side until cooked through and internal temperature reads 170 degrees.

Let chicken rest on a cutting board tented with foil for 10 minutes. Slice the chicken across the grain and arrange on a serving platter or plates.

Prepare salad ingredients by chopping 3 peppers into bite size chunks, cut tomatoes in half, cut cucumbers lengthwise into quarters and then slice, thinly slice red onion or dice. Add all vegetables into a large bowl or container.

For the greek salad combine all dressing ingredients in a small container or jar. Store feta cheese and olives in a small container in the refrigerator until dinner. Shake up dressing and add to your salad until you have the desired amount. Sprinkle with olives and feta cheese.

Using the small side of your grater, grate the cucumber with skin on. Put grated cucumber into a mesh strainer or squeeze out liquid with your hands and discard. Combine all remaining ingredients in a bowl or container and chill until ready to serve.

Nutrition Facts

Per Portion

Calories 760
Calories from fat 335
Calories from saturated fat 78
Total Fat 37 g
Saturated Fat 8.7 g
Trans Fat 0.2 g
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 21.6 g
Cholesterol 155 mg
Sodium 1890 mg
Potassium 1367 mg
Total Carbohydrate 37 g
Dietary Fiber 7.6 g
Sugars 11.7 g
Protein 69 g

Dietary servings

Per Portion


Grain 0.8
Meat 2.6
Milk Alternative 0.9
Vegetables 4.3

Energy sources


Pygal20%430.54853293079015123.2719837264069944%424.6288022716144270.553507581059137%299.99710060846513158.9500542448681720%44%37%CarbohydratesFatProtein
Recipe from:
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