Yogurt-Marinated Greek Chicken
with farro tabbouleh / tzatziki

Name: Yogurt-Marinated Greek Chicken
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 cloves Garlic; 1/2 cup Yogurt, Greek or plain; 1/4 tsp Oregano, dried; 1/2 Lemons, juice of; 1 lb Chicken breasts, boneless and skinless (sub thighs), halved; 4 rounds Flatbreads, pita, or naan; 1/2 Cucumbers, medium, grated; 1/2 tsp Dill, fresh, chopped; 1/2 Lemons, zest of; 3/4 cup Yogurt, Greek or plain; 1/2 tsp Garlic salt; 1/2 Cucumbers, medium, chopped; 1 Tomatoes, large, chopped; 1/4 Onions, red, chopped; 1 cup Parsley, fresh, any variety (sub any crisp lettuce), chopped; 1 cup Leftover farro (from Tues); 1 Tbsp Oil, olive; 1/2 Lemons, juice of

Active: 25 min Total: 55 min

Original GF Paleo Vegetarian

The yogurt and spices that marinate this chicken keep it moist and flavorful during cooking. Classic sides like fresh tabbouleh, tzatziki yogurt sauce and warm flatbreads round out the meal.

Dependency

Warm Farro and Roasted Root Vegetable Salad

Ingredients

Metric

Servings:

Yogurt-Marinated Greek Chicken:

Garlic - 2 cloves
Yogurt, Greek or plain - 1/2 cup
Oregano, dried - 1/4 tsp
Lemons - 1/2 , juice of
Chicken breasts, boneless and skinless (sub thighs) - 1 lb , halved
Flatbreads, pita, or naan - 4 rounds

Tzatziki:

Cucumbers, medium - 1/2 , grated
Dill, fresh - 1/2 tsp , chopped
Lemons - 1/2 , zest of
Yogurt, Greek or plain - 3/4 cup
Garlic salt - 1/2 tsp

Farro Tabbouleh:

Cucumbers, medium - 1/2 , chopped
Tomatoes, large - 1 , chopped
Onions, red - 1/4 , chopped
Parsley, fresh, any variety (sub any crisp lettuce) - 1 cup , chopped
Leftover farro (from Tues) - 1 cup
Oil, olive - 1 Tbsp
Lemons - 1/2 , juice of

Prep

Make yogurt marinade - Chop garlic. Combine with yogurt (just the portion for the chicken), oregano and lemon juice. Season with salt and pepper. (Can be done 1 day ahead)
Marinate chicken - Halve chicken breasts, and place into a baking dish. Cover with marinade and tenderize with a fork. Marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
Tzatziki - Grate cucumbers (just the portion for the tzatziki). Chop dill. Zest lemons. Combine with yogurt and garlic salt. (Can be done up to 3 days ahead)
Tabbouleh - Cucumbers (the portion for the tabbouleh) / Tomatoes / Onions / Parsley - Prep as directed and combine with leftover farro, olive oil and lemon juice. Season with some salt and pepper. (Can be done 1 day ahead)

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Make

If making chicken on the grill: Preheat grill to 500F (260C) degrees, keeping one part on higher heat and another part on lower heat. Clean grates and brush with some oil. Remove chicken breast halves from marinade and discard marinade. Sear chicken on each side for ~3 minutes (keeping cover closed). Move to lower heat and cook for another 2 to 3 minutes (or until chicken is cooked through) with cover closed. Warm flatbreads in the grill during the last 2 to 3 minutes.
If making chicken on the stovetop: Heat a grill pan over medium-high heat. Remove chicken breast halves from marinade and discard marinade. Brush pan with some oil and then add chicken to hot grill pan and sear until cooked through, ~3 minutes on both sides. Warm flatbreads according to package instructions.
Slice chicken and serve with tzatziki, tabbouleh and flatbreads on the side. Enjoy!

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