Yogurt-Marinated Greek Chicken
with farro tabbouleh / tzatziki
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.
Ingredients
- 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
- 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
- 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
Nutrition Facts
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!
Nutrition Facts
Reviews
Ratings
56 reviews
Another CookSmarts win at dinner, from the grill! We added a dash of salt and some feta to the Farro Tabbouleh. Next time I'd make just a few modifications. Use lime instead of lemon for more flavor profile (in both the maranaid and Farro Tabbouleh). Add either under ripe avocado, mint or olives to the Farro Tabbouleh. The Farro Tabbouleh with additions will be a new staple in our home.
0 HelpfulDelicious! Made some substitutions based on preferences/what we had in hand: red bell pepper instead of tomatoes, parsley instead of dill in the sauce. Used extra farro and added lemon juice to the tzatziki since I misread the recipe, and unfortunately my CSA cucumbers went bad so we had to leave them out, but everything was delicious anyway.
0 HelpfulVery good, and was good for lunches, too! Very tasty. (Note to self: Light, so make a little more than normally would make for lunches)
0 HelpfulLoved the chicken and sauce!! Next time I would buy naan bread or a better pita bread to enjoy :) Very very tasty meal!
0 Helpful