Ingredients
- Boneless, skinless chicken breasts: 1.5 lbs
- Greek yogurt: 1 cup
- Cucumber, grated and drained: 1/2 cup
- Lemon juice: 2 tablespoons
- Fresh dill, chopped: 2 tablespoons
- Garlic, minced: 2 cloves
- Olive oil: 2 tablespoons
- Pita bread or Rice: 4 pieces/cups
Instructions
- Step 1: Marinate the chicken. In a bowl, combine olive oil, lemon juice, minced garlic, salt, and pepper. Add the chicken breasts and ensure they are fully coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Step 2: Prepare the tzatziki sauce. In a separate bowl, combine Greek yogurt, grated and drained cucumber, fresh dill, minced garlic, and a pinch of salt and pepper. Stir well and refrigerate for at least 15 minutes to allow flavors to meld.
- Step 3: Cook the chicken. Preheat grill or skillet to medium-high heat. Cook the chicken breasts for about 6-8 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).
- Step 4: Rest and slice the chicken. Let the cooked chicken rest for 5 minutes before slicing into strips.
- Step 5: Assemble the bowls. Place pita bread or rice in a bowl. Top with sliced chicken and a generous dollop of tzatziki sauce. Serve immediately.
Notes
- Store leftover chicken and tzatziki separately in airtight containers in the refrigerator for up to 3 days to prevent the pita or rice from getting soggy.
- For the best reheating, gently warm the sliced chicken in a skillet with a touch of olive oil to maintain its moisture.
- Garnish your bowls with a sprinkle of extra fresh dill and a drizzle of olive oil for enhanced flavor and visual appeal.
- Don't skip draining the grated cucumber well; excess water will thin out your tzatziki sauce, affecting the overall texture and taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American