This dish was so good! It was healthy to eat and had a ton of flavor. The marinade for the chicken makes it juicier when grilled. Will definitely be making this again!
Ingredients:
4 skinless, boneless chicken breasts
2 Tbsp. olive oil
1 Tbsp. white vinegar
1 Tbsp. white vinegar
1 tsp. lemon zest
2 Tbsp. lemon juice
2 garlic cloves, minced
2 Tbsp. lemon juice
2 garlic cloves, minced
1 sprig thyme, minced
salt and fresh ground pepper, to taste
salt and fresh ground pepper, to taste
Tzatziki:
1 cucumber, finely diced
3 garlic cloves, minced
½ tsp. salt
2 cups non-fat plain yogurt
½ cup walnuts, chopped
2 Tbsp. extra virgin olive oil, divided
2 tsp. fresh chopped mint, reserve 1 tsp. for garnish
3 garlic cloves, minced
½ tsp. salt
2 cups non-fat plain yogurt
½ cup walnuts, chopped
2 Tbsp. extra virgin olive oil, divided
2 tsp. fresh chopped mint, reserve 1 tsp. for garnish
1/2 tsp. honey
1 Tbsp. lemon juice
chopped fresh parsley, for garnish (optional)
Directions:
1. In a mixing bowl combine oil, vinegar, lemon juice and zest, garlic, thyme, salt and pepper. (You can make this marinade in advance)
2. Pour marinade into a plastic bag and add chicken breast. Toss to cover. Refrigerate for at least 2 hours and no more than 6 hours.
3. While chicken marinates make tzatziki sauce. (If you want you can make the tzatziki sauce in advance as well but leave out the lemon juice until you serve it and stir it in last minute.) Dice the cucumbers and place into a bowl with 1 tsp. of salt. Allow to sit for a few minutes while you mix everything else.
4. Pour yogurt into a small bowl. Add garlic, mint, honey, lemon, and olive oil. Stir to combine. Using a paper towel wring out cucumbers off all extra liquid. Add dried cucumbers to yogurt mix. Taste and adjust seasoning with salt, pepper, lemon, and honey.
5. Remove chicken from marinade and cook on a preheated grill at medium high heat. Grill for about 5 minutes on each side until just cooked through. Remove to a platter and allow to rest.
6. When ready to serve, sliced chicken and place on a plate. Add a dollop of tzatziki sauce to the plate and top everything with toasted, chopped walnuts and remaining mint.
1. In a mixing bowl combine oil, vinegar, lemon juice and zest, garlic, thyme, salt and pepper. (You can make this marinade in advance)
2. Pour marinade into a plastic bag and add chicken breast. Toss to cover. Refrigerate for at least 2 hours and no more than 6 hours.
3. While chicken marinates make tzatziki sauce. (If you want you can make the tzatziki sauce in advance as well but leave out the lemon juice until you serve it and stir it in last minute.) Dice the cucumbers and place into a bowl with 1 tsp. of salt. Allow to sit for a few minutes while you mix everything else.
4. Pour yogurt into a small bowl. Add garlic, mint, honey, lemon, and olive oil. Stir to combine. Using a paper towel wring out cucumbers off all extra liquid. Add dried cucumbers to yogurt mix. Taste and adjust seasoning with salt, pepper, lemon, and honey.
5. Remove chicken from marinade and cook on a preheated grill at medium high heat. Grill for about 5 minutes on each side until just cooked through. Remove to a platter and allow to rest.
6. When ready to serve, sliced chicken and place on a plate. Add a dollop of tzatziki sauce to the plate and top everything with toasted, chopped walnuts and remaining mint.
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