Greek-Style Chicken with Pickled Onions, Tomatoes, and TzatzikiServe this meal with warm pita or other flatbread instead of rice, if you like.
  • 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
servings:4
  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.
35 min35 min35 min

YOUR FRIENDS' ACTIVITY

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

    By Everyday Food
    servings:4
    cook time:35min
    recipe source:Everyday Food
    Serve this meal with warm pita or other flatbread instead of rice, if you like.
    Search

    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. 1In 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. 2In a third medium bowl, make tzatziki: Combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper.
    3. 3In 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.

    Browse Recipe

    * Required
    1. Rating is required
    2. Title is required
    3. Write at least 3 characters
    Posting review…
    Sorry, we were unable to submit your review. Please try again.