Sunday, November 3, 2013
Greek-Style Chicken with Pickled Onions, Tomatoes, and Tzatziki
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!
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
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.
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!