Monday, November 14, 2011

Greek-Style Chicken with Pickled Onions, Tomatoes and Tzatziki

Oh yum!  I love Greek food and Greek-inspired food.  The Husband and I have yet to find a good Greek restaurant any where near us.  Actually we haven't been able to find any Greek restaurant by us.  Maybe it is just as well since if a restaurant was close by, I would make reservations instead of making a new recipe!

I've been in a recipe rut lately, so when I saw this recipe in the latest issue of Everyday Food, I got excited and tried it the same night I got the magazine.  It was super easy (although I didn't really follow the directions that well) and really good.  In fact, there was only leftovers for one this morning and I gave them to the Husband, thereby making a big sacrifice.

Do you have any Greek recipes?  Please send them to me!

Greek-Style Chicken with Pickled Onions, Tomatoes and Tzatziki
From Everyday Food, November 2011 issue
1 medium red onion, thinly sliced
2 T red-wine vinegar
coarse salt and ground pepper
3 boneless, skinless chicken breasts, cut into 1-inch pieces
2 tsp finely grated lemon zest, plus 4 tsp lemon juice (from 2 lemons)
2 tsp dried oregano
1/2 cucumber, halved crosswise and sliced thinly
2/3 C nonfat plain Greek yogurt
1/4 C chopped fresh parsley leaves
4 tsp olive oil
1 pint grape or cherry tomatoes (or several large tomatoes, sliced)
cooked rice for serving

In a medium bowl, combine onion and vinegar (AFC note - I added a lot more vinegar.  The onions were swimming!) and season with salt and pepper. 

In another medium bowl, combine chicken, lemon zest and oregano and season with salt and pepper.  (AFC note - this is where I messed up.  I added all of the zest and the lemon juice.  The chicken was very lemon-y.  But we like that, so I didn't think it ruined the dish.)

In a third medium bowl, make the tzatziki by combining the cucumber, yogurt, parsley and lemon juice (Ack!  the lemon juice!) and season with salt and pepper.

In a large nonstick skillet, heat oil over medium high heat and add chicken, cooking until golden brown and cooked through, about 10 mins.  Add tomatoes to onions and serve with chicken, rice and tzatziki.

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