Greek Chicken

By sarascharft

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Greek-Style Vegetables

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

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 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.

Step 2

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

Step 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.

A short soak in a vinegar bath mellows red onions and turns them sweet and spicy. They make a great complement to juicy bites of chicken and the cool salad called tzatziki.