Monday, December 14, 2015

Greek Chicken and Rice with Tzatziki Sauce

When I lived in Oklahoma, there was a little strip-mall restaurant that had the best Greek chicken.  So when I decided I needed some tabbouleh, I knew I had to add chicken to the menu.

This recipe isn't exactly what I remembered, but it's definitely a keeper.  I just did a quick search for a Greek rice recipe to go along and an easy tzatziki sauce to use as a dip.  It was a perfect meal.


Greek Grilled Chicken Breasts

2 Tbsp freshly-squeezed lemon juice
2 Tbsp EVOO
3 Tbsp chopped fresh parsley
1 tsp minced fresh garlic
1/2 tsp dried oregano
4 (1 1/2 lb) boneless, skinless chicken breast halves

Combine lemon juice, olive oil, parsley, garlic, and oregano in large plastic food storage bag.

Pierce chicken with fork several times and sprinkle with S&P.  Add to bag and coat with dressing, marinate 20 minutes.  Remove chicken from bag.

Grill or broil 6 minutes per side (or cook in a grill pan over medium-high heat, 5-6 minutes per side, or until cooked through).

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Greek Rice 

1 cup uncooked long-grain rice
2 1/4 cups water
3 tsp butter
2 tsp chicken bouillon granules
2 tsp minced fresh mint or 1/2 tsp dried mint
2 tsp lemon juice
1/4 tsp garlic powder

In a saucepan, combine all of the ingredients.  Bring to a bol.  Reduce heat; cover and simmer for about 15 minutes or until rice is tender and liquid is absorbed.

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Tzatziki Sauce

8 oz plain yogurt
2 Tbsp EVOO
1 Tbsp lemon juice
1/2 tsp salt
1/2 tsp ground black pepper
1 Tbsp chopped fresh dill
3 tsp minced fresh garlic

In a mixing bowl, combine the yogurt, olive oil, lemon juice, S&P, dill, and garlic.  Blend thoroughly.

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