Ingredients for Greek Chicken And Cucumber Sauce
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon salt (plus 1 teaspoon for cucumber)
- Pepper
- Oregano
- Cumin
- Garlic Cloves
- Boneless Skinless Chicken
- English Cucumber
- Skim Milk Yogurt
- Light Mayonnaise
- Parsley
- Of Fresh Mint
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How to Make Greek Chicken And Cucumber Sauce
- **Marinate the Chicken:** In a bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon dried oregano, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch strips) and marinate for at least 30 minutes, or up to 24 hours in the refrigerator.
- **Prepare the Skewers (Optional):** If using skewers, thread the marinated chicken onto them.
- **Grill the Chicken:** Preheat grill to medium heat. Grill chicken (or skewers) for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- **Make the Cucumber Sauce:** In a strainer, combine 1 large cucumber (roughly grated), 1 teaspoon salt. Let sit for 15 minutes to release excess liquid.
- **Drain and Blend:** Squeeze out excess liquid from the grated cucumber. In a blender, combine the squeezed cucumber with 1/2 cup plain Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon chopped fresh dill, 1 clove garlic (minced), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Blend until smooth.
- **Chill and Serve:** Refrigerate the cucumber sauce for at least 30 minutes to allow flavors to meld. Serve the grilled chicken with the cucumber sauce, along with your choice of rice or roasted potatoes.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
20g
Fat
13g
Carbs
3g
