Chicken Tzatziki Twist

Thursday, January 31, 2013

From our skinny table to yours...

Here is a spin on one of our favorite appetizers! Tonight we are turning the traditional Greek tzatziki dip into a full meal, with our own twist of course :) Our version doubles, no triples the veggies and takes the flavor to a whole new level!  This dish is super healthy as the dip is simply made out of protein packed plain Greek yogurt and tons of chopped veggies and fresh herbs. That's it!  This is an easy one with barely any clean up. So let's get chopping so we can get dipping!

We start off by chopping all of our veggies into small chunks!  Our tzatziki consists of chopped cherry tomatoes, red and yellow pepper, cucumber, red onion, garlic and jalapeno.  Yum, skip the jalapeno of course if you aren't spice nuts like us!  We add another layer of flavor with freshly squeezed lemon juice, olive oil, vinegar and LOTS of fresh dill!  This dish tastes best when chilled so if you have the time chop early and let it rest in the fridge for a bit.

We serve this dish with grilled chicken and warm pita bread.  We grilled our chicken with garlic, lemon juice and fresh dill to complement our dip!  There are so many ways you can use this dip. This would be a great one to serve as an appetizer for a dinner party alongside chopped veggies and pita bread for dipping! This would also make for a wonderful substitution for mayonnaise on any sandwich. But back to tonight's meal... make a small sandwich out of pita, grilled chicken and tzatziki or simply dip like us.  We love to dip :)

Hope you enjoy this one :)

Chicken Tzatziki Twist
1 pound chicken breast
2 cups plain greek yogurt
Olive oil
4 cloves garlic
1 pint cherry tomatoes
1 cucumber
1 red pepper
1 yellow pepper
1 jalapeno
1 tsp red wine vinegar
lemon for juicing
handful fresh dill

Let's get cooking!
1.  Mince all garlic and jalapeno.  Chop cucumber and peppers into small chunks. Quarter cherry tomatoes.  Add 3/4 garlic (save a little to flavor chicken) and the rest of the ingredients to the greek yogurt.  Chop dill and add 3/4 of dill to yogurt dip.  Mix in 1 tsp olive oil, juice of 1/2 lemon, and vinegar.  Mix well and set aside in fridge to chill.
2.  Trim excess fat from chicken breast.  Cook chicken breast on medium heat in 1 tsp olive oil and the remaining garlic and dill.  Squeeze the juice from the remaining 1/2 lemon over top. Cook chicken for approx 7 minutes per side, or until cooked through.  Chicken should be white throughout. 
3.  Slice chicken horizontally when fully cooked and serve up with your chilled tzatziki sauce. Serve with warm pita bread if desired. 

Serves 4 healthy portions!  Enjoy :)

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