This refreshing take on Greek chicken souvlaki and tzatziki goes great with a side of whole wheat pita. Got extra cucumbers or another cool, crunchy veg? Slice ’em up with the tomatoes. Hello, summer.

Ingredients

  • ½ cup plain Greek yogurt (0% or 2%)
  • ¼ cup minced cucumber
  • 2 Tbs. minced fresh dill or mint
  • 1 Tbs. lemon juice
  • 1 clove garlic, grated
  • 2 Tbs. + 1 Tbs. + 1 Tbs. extra-virgin olive oil
  • ¼ tsp. + ¼ tsp. kosher salt
  • 1 tsp. paprika
  • 1 tsp. ground coriander or cumin
  • ½ tsp. dried oregano
  • ¼ tsp. brown sugar
  • ¼ tsp. black pepper
  • 1 lb. boneless, skinless chicken breasts
  • 1 red onion, cut into wedges
  • 2 tomatoes, cut into wedges

Instructions

  1. Make the Yogurt Sauce: In a small bowl, whisk together the yogurt, cucumber, dill, lemon juice, and garlic with 2 Tbs. oil and ¼ tsp. salt.
  2. In another small bowl, mix together the paprika, coriander, oregano, sugar, and pepper with the remaining ¼ tsp. salt. Pound the chicken to ¼-inch thickness and season with the spice mixture.
  3. In a nonstick pan over medium heat, heat 1 Tbs. oil until shimmering. Sauté the onion until lightly browned, 3–4 minutes. Remove from the pan.
  4. Sauté the chicken in the remaining 1 Tbs. oil until cooked through, 3–5 minutes.
  5. Slice the chicken and serve with the onion, tomatoes, and Yogurt Sauce.

Nutrition Information

Per serving (3 oz. chicken + 1 cup vegetables + ¼ cup sauce):

  • Calories: 290
  • Total fat: 16 g
  • Sat fat: 2.5 g
  • Carbs: 8 g
  • Fiber: 2 g
  • Total sugar: 4 g
  • Added sugar: <1 g
  • Protein: 29 g
  • Sodium: 300 mg

For more summer recipes

Go to nutritionaction.com/summer2 for

  • White Fish Veracruz
  • Fattoush Salad & Falafel

For cooking advice
Write to Chef Kate at healthycook@cspinet.org.