Assemble a bright Greek platter: juicy chicken breast in an olive-oil and lemon marinade with oregano, golden crispy potatoes, a fresh tomato, cucumber and red onion salad, and chilled tzatziki with dill. It is a harmony of textures and flavors that comes together easily at home and always satisfies.
Ingredients
Chicken
- Chicken breast — 1.5 lb | 700 g
- Olive oil — 3 tbsp | 45 ml
- Lemon juice — 2 tbsp | 30 ml
- Dried oregano — 1 tsp | 1 tsp
- Salt and black pepper — to taste
Potatoes
- Potatoes — 1.3 lb | 600 g
- Olive oil for frying — 4 tbsp | 60 ml
- Salt — to taste
Fresh salad
- Tomatoes — 3
- Cucumber — 1
- Red onion — 1/2
- Parsley — small bunch
- Olive oil — 2 tbsp | 30 ml
- Salt — to taste
Tzatziki
- Small cucumber — 1
- Thick yogurt — 7 oz | 200 g
- Garlic — 2 cloves
- Dill — 1 tbsp chopped
- Olive oil — 2 tbsp | 30 ml
- Wine vinegar — 1 tbsp | 15 ml
- Salt and black pepper — to taste
Step-by-step recipe
- Make the tzatziki: grate the small cucumber on the coarse side of a grater, lightly salt it, and let it sit for 5 minutes. Squeeze out the excess liquid.
- Mix the yogurt, cucumber, finely grated garlic, dill, olive oil, and wine vinegar. Season with salt and pepper. Chill so the sauce can meld and become nicely cold.
- Prepare the salad: roughly chop the tomatoes, cucumber, and red onion into half-moons, add the chopped parsley, season with olive oil and salt, and toss.
- Prepare the potatoes: peel and cut into large chunks, then boil in salted water until just fork-tender, about 10–12 minutes. Drain well and let the steam evaporate so the potatoes dry properly.
- Fry the potatoes: heat a skillet with olive oil, add the potatoes, and cook until golden and crisp on all sides. Salt at the end.
- Marinate the chicken: cut the breast into large pieces and toss with olive oil, lemon juice, oregano, salt, and pepper. Let stand for at least 15 minutes, or up to 1 hour in the refrigerator.
- Cook the chicken in a well-heated grill pan or regular skillet for 6–8 minutes, turning, until browned and cooked through. Let the meat rest for 3–5 minutes.
- Assemble the platter: arrange the chicken, crispy potatoes, and salad. Serve with a generous spoonful of chilled tzatziki.
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Tips and variations
- The chicken will be even more aromatic if you add lemon zest to the marinade and let it stand for 30–40 minutes.
- For the crispiest potatoes, let them dry completely after boiling and use a wide skillet.
- Tzatziki is traditionally made with thick yogurt that is high in protein and low in moisture. If your yogurt is thin, strain it through cheesecloth for 20–30 minutes.
- Instead of parsley, you can use a mix of herbs: mint, cilantro, or basil to taste.
- The chicken can easily be replaced with pork or turkey; adjust the cooking time according to the thickness of the pieces.
Nutritional value per serving
| Item | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 49 g |
| Fat | 28 g |
| Carbohydrates | 30 g |
| Fiber | 4 g |
| Sugars | 6 g |
| Sodium | 700 mg |
FAQ
Can I bake the potatoes instead of frying them in a skillet?
Yes. Transfer the boiled potatoes to a baking sheet, drizzle with olive oil, and bake at 430°F | 220°C for 15–20 minutes until golden and crisp.
Which yogurt is best for tzatziki?
A thick plain yogurt with no additives, ideally strained Greek yogurt. It gives a dense, creamy texture without excess moisture.
Can I make tzatziki ahead of time?
Yes, the sauce only improves as it chills. Store it in the refrigerator in a sealed container for up to 2 days.