Ingredients
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1/2 cup fresh lemon juice
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1 teaspoon lemon zest
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2 tablespoons fresh oregano, chopped or 1 teaspoon dried oregano, crushed
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2 garlic cloves, minced
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2 tablespoons olive oil
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salt & pepper
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1 lemon, juice of
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1 seedless cucumber, grated
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salt, for sprinkling
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2 cups low-fat Greek yogurt (2-7 oz. containers)
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3 -4 tablespoons lemon juice
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4 garlic cloves, minced and made into a paste
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2 tablespoons fresh dill or 1 teaspoon dried dill, crushed
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salt & pepper
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1 lb boneless skinless chicken breast (or chicken tenders)
Instructions
- Put chicken in zip-top plastic bag.
- In a bowl or measuring cup, add lemon juice, lemon zest, oregano, garlic,.
- olive oil, salt & pepper; whisk to combine.
- Pour marinade over chicken in bag, seal bag and shake to coat chicken.
- Let chicken marinate in refrigerator for 30 minutes to 2 hours, turning occasionally.
- While chicken is marinating, prepare tzatziki sauce.
- Place grated cucumber in a colander, sprinkle with salt and let drain 30 minutes.
- Wring out any excess water from cucumber and combine with yogurt in a bowl.
- Add lemon juice, garlic, dill, salt and pepper.
- Stir to combine, let sit for about 15 minutes to allow flavors to marry.
- Heat a grill pan over medium-high heat.
- Add chicken to hot grill pan; discard marinade.
- Grill chicken 4-5 minutes per side, until cooked thoroughly.
- Allow chicken to rest on cutting board for 5 minutes.
- Squeeze lemon juice over chicken before serving.
- Serve with Tzatziki Sauce.