Greek Chicken with Cucumber Feta Salad
Stacey Hawkins Optavia
4
15 minutes
20+ minutes
Mediterranean
Main Dish
This chicken is sure to get you out of the "Chicken AGAIN?" rut for sure!
The fresh, crisp veggies with flavor-forward Mediterranean Seasoning and creamy feta with marinated chicken make a meal that's hard to forget.
Happy Cooking!
Stacey
Ingredients
½ C plain 2% fat yogurt
1 T Stacey Hawkins Garlic & Spring Onion Seasoning
1 teaspoon Stacey Hawkins Mediterranean Seasoning
1 T lemon juice
1 T apple cider vinegar
24 ounces boneless, skinless chicken thighs, patted dry
3 C Persian, mini or English style cucumbers
3 C grape tomatoes, halved
8 T reduced fat feta cheese, crumbled
5 kalamata olives, pitted and cut in half (optional)
Directions
Combine 1st 5 ingredients together in a large bowl and blend together using a whisk.
Place ½ C of yogurt mixture in a small bowl. Cover with plastic wrap and set in the refrigerator.
Season the chicken thighs with a pinch of salt and pepper (or Dash of Desperation for even MORE flavor!) and place in the bowl with the remaining yogurt mixture. Toss to coat.
Transfer the chicken into a zipper style bag (or just cover the bowl) and place in the refrigerator to marinate for at least 1 hour, but up to overnight.
When ready to cook, preheat outdoor grill to medium high heat. Alternately, you may cook the chicken in a nonstick skillet on the stove as well.
Remove chicken from marinade, shaking off all excess marinade in the process. Discard the marinade.
Cook the chicken over medium high heat for 3-5 minutes on each side, until chicken is thoroughly cooked. Serve sliced with cucumber feta salad.
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Wash and slice cucumbers. Place in a medium sized bowl.
Add tomatoes and the yogurt mixture you reserved and placed in the refrigerator. Toss to coat. DO NOT use the remaining marinade that the chicken was in. from the refrigerator.
Sprinkle the salad with the feta crumbles and serve with sliced chicken.
