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

A short soak in vinegar helps mellow red onions and turns them sweet and spicy -- they make a great complement to juicy bites of chicken and tzatziki.

  • Prep:
  • Total Time:
  • Servings: 4

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

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

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