Dive into the vibrant flavors of the Mediterranean with our Grilled Chicken Greek Style with Yogurt Salad and Steamed Veggies! This dish not only tantalizes your taste buds but also brings a healthy twist to your dinner table. In just 45 minutes, you can whip up a meal that serves four, perfect for family gatherings or a cozy dinner with friends. With succulent chicken marinated in fragrant oregano and a refreshing yogurt salad that cools and complements, this recipe is sure to become a favorite. Ready to impress your loved ones with a taste of Greece? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon oregano
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Steamed mixed vegetables (carrots, green beans, etc.)
Instructions
- Begin by preparing the chicken breasts. Pat them dry with paper towels and place them in a large bowl.
- Drizzle the olive oil over the chicken breasts, ensuring they are well coated.
- Add the oregano, salt, and pepper to the chicken. Mix well to ensure that the spices are evenly distributed. Let the chicken marinate for about 15 minutes while you prepare the other ingredients.
- While the chicken is marinating, prepare the yogurt salad. In a medium bowl, combine the plain yogurt, diced cucumber, halved cherry tomatoes, lemon juice, and a pinch of salt and pepper. Stir until well combined and set aside in the refrigerator to chill.
- Next, prepare the mixed vegetables for steaming. You can use a steamer basket or a microwave-safe dish with a lid. If using a steamer basket, fill a pot with water and bring it to a boil. Place the vegetables in the basket and steam for about 5-7 minutes until they are tender but still crisp. If using the microwave, place the vegetables in a dish with a little water, cover, and microwave on high for 3-5 minutes.
- Preheat your grill or grill pan over medium-high heat. Once hot, place the marinated chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
- Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute within the chicken, keeping it moist.
- While the chicken is resting, take the yogurt salad out of the refrigerator and give it a quick stir.
- To serve, place a grilled chicken breast on each plate alongside a generous scoop of the yogurt salad and a portion of the steamed mixed vegetables. Drizzle any remaining olive oil over the vegetables for added flavor.
- Enjoy your Grilled Chicken Greek Style with Yogurt Salad and Steamed Veggies!
Tips
- Marinate for Flavor: Allow the chicken to marinate for at least 15 minutes, but if you have more time, marinating it for a few hours or overnight in the refrigerator will enhance the flavors even more.
- Perfect Grill Marks: Ensure your grill or grill pan is preheated properly before placing the chicken on it. This helps achieve those beautiful grill marks and locks in the juices.
- Check for Doneness: Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.
- Customize Your Salad: Feel free to add other fresh vegetables to your yogurt salad, such as bell peppers or red onions, for extra crunch and flavor.
- Steam with Ease: If you're short on time, steaming your vegetables in the microwave is a quick alternative. Just be sure to cover them to retain moisture.
- Resting is Key: Let the grilled chicken rest for a few minutes before slicing. This allows the juices to redistribute, ensuring every bite is juicy and flavorful.
- Garnish for Presentation: A sprinkle of fresh herbs like dill or parsley over your finished dish adds a pop of color and an extra layer of flavor. Enjoy your culinary journey to Greece with this delightful recipe!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 110mg
