Embark on a culinary journey to the Mediterranean with this delightful Greek Chicken with Cucumber-Feta Salad recipe. Perfect for a family dinner or a gathering with friends, this dish combines succulent grilled chicken with a refreshing salad that bursts with flavor. Join our kitchen companion membership for more delicious recipes!
Ingredients
For the Chicken Marinade
- ½ cup plain 2% fat yogurt
- 1 tablespoon garlic & spring onion seasoning
- 1 teaspoon Mediterranean seasoning
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 24 ounces boneless, skinless chicken thighs (about 5 pieces)
- Salt and pepper to taste
For the Cucumber-Feta Salad
- 3 cups Persian, mini, or English cucumbers, sliced
- 3 cups grape tomatoes, halved
- 8 tablespoons reduced-fat feta cheese, crumbled
- 5 kalamata olives, pitted and halved (optional)
- Reserved yogurt marinade from chicken
Grocery List
- Dairy
- Plain 2% fat yogurt
- Reduced-fat feta cheese
- Meat
- Boneless, skinless chicken thighs
- Vegetables
- Persian or mini cucumbers
- Grape tomatoes
- Condiments & Seasonings
- Garlic & spring onion seasoning
- Mediterranean seasoning
- Lemon juice
- Apple cider vinegar
- Salt and pepper
- Optional
- Kalamata olives
Cooking Instructions
- Prepare the Marinade:
- In a large bowl, combine yogurt, garlic & spring onion seasoning, Mediterranean seasoning, lemon juice, and apple cider vinegar. Whisk until smooth.
- Marinate the Chicken:
- Season chicken thighs with salt and pepper. Add them to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour or overnight for best results.
- Cook the Chicken:
- Preheat your grill to medium-high heat (or use a non-stick skillet).
- Remove chicken from marinade and shake off excess. Discard the marinade.
- Grill chicken for 3-5 minutes on each side until fully cooked (internal temperature should reach 165°F). Let rest before slicing.
- Prepare the Cucumber-Feta Salad:
- In a medium bowl, combine sliced cucumbers and halved grape tomatoes.
- Add the reserved yogurt marinade and toss to coat.
- Sprinkle crumbled feta cheese and kalamata olives over the top.
- Serve:
- Plate the sliced chicken alongside the cucumber-feta salad for a refreshing meal.
Cooking Time
- Prep Time: 15 minutes
- Marinating Time: Minimum of 1 hour (up to overnight)
- Cook Time: 20 minutes
Nutritional Information (per serving)
- Calories: Approximately 350 kcal (based on serving size of chicken and salad)
- Protein: 30g
- Carbohydrates: 12g
- Fats: 20g
Tips & Notes
- Marination: For deeper flavor, marinate the chicken overnight.
- Serving Suggestions: Pair with whole grain pita or quinoa for added fiber.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This Greek Chicken with Cucumber-Feta Salad is not only delicious but also healthy, making it an ideal choice for any occasion.
Enjoy a taste of Greece right in your kitchen! Join our kitchen companion membership today for more mouth-watering recipes that will elevate your cooking game!
