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.

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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