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Light yet packed with flavor, this recipe combines zesty lemon, peppery chicken, and cooling yogurt for the perfect spring meal. Opa!
Products used: Garlic Olive Oil, Sicilian Lemon Balsamic Vinegar, Sicilian Sea Salt
1½ lbs Boneless Chicken Breast, cubed
⅓ cup SOOC Garlic Olive Oil
2 Tbsp SOOC Sicilian Lemon Balsamic Vinegar
1 Tbsp lemon juice
1 tsp SOOC Sicilian Sea Salt and fresh ground pepper
1 tsp dried Oregano
1 tsp dried Parsley
Feta Cheese
2 medium Tomatoes, cut into thick cubes & lightly salted
Pitas or rolls & dill for garnish
1 cup plain Greek Yogurt
1 Cucumber, halved & grated (peeled & seeds removed)
2 tsp SOOC Sicilian Lemon Balsamic Vinegar
1 Tbsp Lemon Juice
1 Tbsp SOOC Garlic Olive Oil
SOOC Sicilian Sea Salt & pepper, to taste
In a ziplock bag, combine all ingredients starting with chicken and ending with parsley. Let marinate for at least 30 minutes in fridge.
To prepare tzatziki: drain grated cucumber of excess liquid, add a pinch of salt. In med bowl, combine all ingredients with whisk. Place in fridge.
Cook chicken in an oiled cast iron pan (or grill) over med-high heat, about 3-5 minutes. Drain any excess liquid, then drizzle with more Garlic Olive Oil and Sicilian Lemon Balsamic.
If using rolls, toast or broil lightly. Add chicken, tomatoes and feta. Finish with a generous amount of tzatziki sauce. Garnish with dill.
