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Greek-Style Chicken with Pickled Onions, Tomatoes, and Tzatziki

Serve this meal with warm pita or other flatbread instead of rice, if you like.

  • Prep:
  • Total Time:
  • Servings: 4
Greek-Style Chicken with Pickled Onions, Tomatoes, and Tzatziki

Source: Everyday Food, November 2011

Ingredients

  • 1 medium red onion, thinly sliced
  • 2 tablespoons red-wine vinegar
  • Coarse salt and ground pepper
  • 3 boneless, skinless chicken breasts (1 1/2 pounds total), cut into 1-inch pieces
  • 2 teaspoons finely grated lemon zest, plus 4 teaspoons lemon juice (from 2 lemons)
  • 2 teaspoons dried oregano
  • 1/2 English cucumber, halved crosswise and thinly sliced
  • 2/3 cup nonfat plain Greek yogurt
  • 1/4 cup chopped fresh parsley leaves
  • 4 teaspoons extra-virgin olive oil
  • 1 pint grape or cherry tomatoes, halved (2 cups)
  • Cooked long-grain white rice, for serving

Directions

  1. In a medium bowl, combine onion and vinegar; season with salt and pepper. In another medium bowl, combine chicken, lemon zest, and oregano; season with salt and pepper.

  2. In a third medium bowl, make tzatziki: Combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper.

  3. In a large nonstick skillet, heat oil over medium-high. Add chicken and cook until golden brown and cooked through, about 10 minutes. Add tomatoes to pickled onions and serve with chicken, tzatziki, and rice.

Cook's Notes

A short soak in a vinegar bath mellows red onions and turns them sweet and spicy. They make a great complement to juicy bites of chicken and the cool salad called tzatziki.

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