The bright aroma of lemon, garlic and herbs meets the freshness of cucumber and greens: this is a truly summery Mediterranean plate. Tender chicken breast is quickly marinated and seared until golden, served alongside a crisp salad and silky homemade tzatziki. Light, wholesome and deeply satisfying.
Ingredients
For the chicken and marinade
- 1 lb | 450 g boneless, skinless chicken breast
- Juice of 1 lemon (about 2 tbsp | 30 ml)
- 3 garlic cloves, minced
- 1 tsp | 1 tsp dried oregano
- 1 tsp | 1 tsp dried thyme
- 1 tsp | 1 tsp paprika
- 1/2 tsp | 1/2 tsp salt
- Olive oil, for pan-searing
For the salad
- 1 package sweet cherry tomatoes
- 3 mini cucumbers
- 1/2 red onion
- 1 handful cilantro
- Olive oil, salt and black pepper, for dressing
For the homemade tzatziki
- 1/2 cup | 1/2 cup grated cucumber (squeezed dry)
- 1 cup | 1 cup thick full-fat Greek yogurt
- 1 tbsp | 15 ml lemon juice
- 1/2 tbsp | 7 ml olive oil
- 1 garlic clove, minced
- 1/4 tsp | 1/4 tsp sea salt
- 1–2 tbsp | 1–2 tbsp finely chopped dill
Step-by-step recipe
- Marinade: Mix the lemon juice, garlic, oregano, thyme, paprika and salt. Add the chicken breast, toss well and let stand for 15–30 minutes (or up to 12 hours in the refrigerator).
- Tzatziki: Grate the cucumber and squeeze out as much liquid as possible. Stir together with the yogurt, lemon juice, olive oil, garlic, salt and dill. Chill to let the flavors meld.
- Salad: Halve the cherry tomatoes, thinly slice the cucumbers and red onion, and chop the cilantro. Drizzle with olive oil, season with salt and pepper, and toss.
- Chicken: Heat a skillet with a little olive oil over medium-high heat. Cook the breasts for 4–5 minutes per side until golden and cooked through (internal temperature 160–165°F | 70–74°C).
- Rest and slice: Transfer the chicken to a plate, rest for 5 minutes, then slice.
- To serve: Divide the salad among plates, add the warm chicken and a generous spoonful of tzatziki. Serve with flatbread or a lemon wedge, if desired.
Nutritional value
| Item | Per serving |
|---|---|
| Calories | ≈ 450 kcal |
| Protein | ≈ 55 g |
| Fat | ≈ 22 g |
| Carbohydrates | ≈ 12 g |
| Fiber | ≈ 3 g |
| Sodium | ≈ 650 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- No rush with the chicken: if you have time, marinate it overnight for deeper flavor and even juicier meat.
- Herb swaps: Italian seasoning or herbes de Provence work beautifully instead of oregano and thyme.
- Not a fan of cilantro? Use parsley or mint for a fresher, softer finish.
- Oven option: Bake the breasts at 400°F | 200°C for 15–18 minutes until done, then let them rest.
- Serving ideas: Excellent with lavash, pita, couscous, quinoa or roasted potatoes.