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Marinated Chicken with Cucumber-Mint Salad


Marinate the chicken the day before and serve it with the pita bread and salad that only takes a few minutes to put together.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2009


  • 4 pieces pita bread
  • 1 English cucumber, halved and thinly sliced
  • 1/4 cup Greek or regular yogurt
  • 2 teaspoons fresh lemon juice
  • Coarse salt and ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • Marinated chicken, cut into 1-inch pieces
  • 1/4 cup fresh mint leaves

Marinated Chicken

  • 1 1/2 pounds chicken tenderloins
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper


  1. In a large bowl, toss chicken tenderloins with garlic, cumin, 2 tablespoons lemon juice, and 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Cover and refrigerate for later use.

  2. Preheat oven or toaster oven to 350 degrees. Wrap pitas in foil. In a medium bowl, combine cucumber, yogurt, and lemon juice; season with salt and pepper.

  3. In a large skillet, heat 1 tablespoon oil over medium-high. Add onion, season with salt and pepper, and cook until softened, about 5 minutes. In batches, add chicken and cook until browned, 2 to 4 minutes per side (adding 1 tablespoon oil for second batch).

  4. Meanwhile, bake pitas until warm, about 5 minutes. Stir mint into cucumber salad. Serve chicken with pitas and salad.

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