Recipe
from Everyday Food
Husband-Tested
in Alice’s Kitchen
This dinner went over well with my
hubby (and me.) The chicken is tender
and lemony. The “pickled” onions and
tomatoes have a lovely tang that is balanced with the cool, creamy cucumber-yogurt
mixture. I served it with a warm whole-wheat
lavash and some No-Fail Big Batch BrownRice. Put all the components in the
lavash and eat it like a wrap. Yummy!
Ingredients
1 medium
red onion, thinly sliced
2
tablespoons red-wine vinegar
Coarse
salt and ground pepper
3
boneless, skinless chicken breasts (1 1/2 pounds total) cut into 1-inch pieces
2
teaspoons finely grated lemon zest, plus 4 teaspoons lemon juice (from 2
lemons)
2 teaspoons
dried oregano
½ cucumber,
peeled, seeded and thinly sliced
2/3 cup
nonfat plain Greek yogurt
¼ cup
chopped fresh parsley leaves
4
teaspoons extra-virgin olive oil
1 pint
grape or cherry tomatoes, halved (2 cups)
***See Cook’s Tip
No-Fail Big Batch Brown Rice and whole-wheat lavash for serving
Directions
1. In a medium bowl, combine onion and
vinegar; season with salt and pepper. In another medium bowl, combine chicken,
lemon zest, and oregano; season with salt and pepper.
2. In a third medium bowl, make
tzatziki (yogurt sauce): Combine cucumber, yogurt, parsley, and lemon juice;
season with salt and pepper.
3. In a large nonstick skillet, heat
oil over medium-high. Add chicken and cook until golden brown and cooked
through, about 10 minutes. Add tomatoes to pickled onions and serve with
chicken, tzatziki, and rice.
Cook's Tip:
To cut cherry tomatoes quickly, place them inside a rimmed
lid. Top with another rimmed lid.
With one hand, gently press the top lid down while using a very sharp knife with the other hand to cut crossways through the tomatoes.
Remove the top lid to see your perfectly halved cherry tomatoes!
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