Description
This dish instantly transports you to a breezy evening along the Aegean coast—sunset on the horizon and a table full of fresh, flavorful food. The marinade gives the chicken a tangy, herby punch, while the toppings bring crunch, creaminess, and bursts of juicy flavor. It’s light yet satisfying, perfect for meal prep or a healthy family dinner.
Ingredients
For the Chicken:
2 lbs boneless, skinless chicken breasts, cubed
¼ cup plain Greek yogurt
2 tbsp lemon juice
2 tbsp olive oil (plus more for cooking)
1 tbsp red wine vinegar
2 tsp dried oregano
2 garlic cloves, minced
1 tsp kosher salt
½ tsp ground black pepper
Toppings:
1 cup English cucumber, diced
1 cup grape or cherry tomatoes, halved
¾ cup feta cheese crumbles
¾ cup tzatziki sauce (e.g., Cedar’s brand)
½ cup red onion, diced
½ cup Kalamata olives
Instructions
In a bowl, mix yogurt, lemon juice, olive oil, vinegar, oregano, garlic, salt, and pepper. Toss chicken in marinade. Let sit 15 minutes (or up to overnight in the fridge).
Heat a skillet with olive oil over medium-high heat. Sear marinated chicken for 6–8 minutes, stirring occasionally, until cooked through and golden.
Remove from heat. Serve hot with toppings: cucumbers, tomatoes, red onions, olives, feta, and a dollop of tzatziki.
Notes
Zesty, herby, and piled with fresh toppings—this Greek chicken skillet is a one-pan trip to the Mediterranean.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 420 per serving
- Sugar: 5gper serving
- Sodium: 980mg per serving
- Fat: 22g per serving
- Saturated Fat: 6g per serving
- Carbohydrates: 10g per serving
- Fiber: 10g per serving
- Protein: 45g per serving