Description
A delicious Greek-inspired chicken dish served with tzatziki sauce, fresh vegetables, and pita bread.
Ingredients
Scale
- ½ cup plain Greek yogurt
- 6 tablespoons fresh lemon juice
- ¼ cup olive oil
- 4 cloves garlic (minced)
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 pounds boneless, skinless chicken thighs
- ⅔ cup (loosely packed) shredded English or Persian cucumber
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 teaspoons chopped fresh dill
- 2 teaspoons olive oil
- 1 small clove garlic (minced)
- ⅛ teaspoon fine sea salt (or to taste)
- 6 pita breads or flatbreads
- 1 cup thinly sliced romaine lettuce
- 1 cup thinly sliced English or Persian cucumber
- 1 cup chopped tomatoes
- ⅓ cup thinly sliced red onion
Instructions
- In a large zip-top bag (or mixing bowl), combine the plain Greek yogurt, lemon juice, olive oil, garlic, dried oregano, cumin, coriander, salt and pepper. Squeeze the bag or whisk to mix.
- Add the chicken thighs and coat all of the chicken pieces with the marinade. Marinate in the refrigerator for at least 2 hours and up to 12 hours. (If you are short on time, even a quick 30 minute marinade will flavor the chicken.)
- Wrap the shredded cucumber up in a clean kitchen towel and squeeze out all excess moisture over a bowl or the sink. Place the cucumber in a medium bowl.
- Add the plain Greek yogurt, lemon juice, chopped dill, olive oil, minced garlic and salt. Stir until well combined. Taste and add more salt, if needed, to your tastes. Refrigerate until you are ready to serve.
- Preheat oven to 425° F. Line a rimmed baking sheet with foil. Place the chicken thighs in a single layer on the baking sheet. Discard the used marinade.
- Bake chicken in the preheated oven for 20-25 minutes, until the internal temperature registers at least 165° F on an instant read thermometer. (Chicken thighs cooked past 165° will still be tender and juicy.) Once the chicken is cooked through, turn on the broiler and broil for 2-3 minutes for extra browning on the chicken. Remove from the oven and let chicken rest for 5 minutes before slicing.
- Slice the chicken thighs into strips. To each pita or flatbread, add tzatziki sauce, sliced romaine, sliced cucumber, tomatoes, sliced red onion and chicken. Serve and enjoy!
Notes
- You can adjust the salt in the tzatziki according to taste.
- This dish can also be served with rice or a salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 pita
- Calories: 460
- Sugar: 3g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 120mg