Greek Style Chicken With Pickled Onions Tomatoes And Tzatziki Recipes

GREEK-STYLE CHICKEN WITH PICKLED ONIONS, TOMATOES, AND TZATZIKI

Greek-Style Chicken with Pickled Onions, Tomatoes, and Tzatziki image

A short soak in vinegar helps mellow red onions and turns them sweet and spicy -- they make a great complement to juicy bites of chicken and tzatziki.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 35m

Number Of Ingredients 12

Ingredients

1 medium red onion, thinly sliced
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
3 boneless, skinless chicken breasts (1 1/2 pounds total), cut into 1-inch pieces
2 teaspoons finely grated lemon zest, plus 4 teaspoons lemon juice (from 2 lemons)
2 teaspoons dried oregano
1/2 English cucumber, halved crosswise and thinly sliced
2/3 cup nonfat plain Greek yogurt
1/4 cup chopped fresh parsley leaves
4 teaspoons extra-virgin olive oil
1 pint grape or cherry tomatoes, halved (2 cups)
Cooked long-grain white rice, for serving

Steps:

In a medium bowl, combine onion and vinegar; season with salt and pepper. In another medium bowl, combine chicken, lemon zest, and oregano; season with salt and pepper.
In a third medium bowl, make tzatziki: Combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper.
In a large nonstick skillet, heat oil over medium-high. Add chicken and cook until golden brown and cooked through, about 10 minutes. Add tomatoes to pickled onions and serve with chicken, tzatziki, and rice.

Nutrition Facts : Calories 300 g, Fat 10 g, Fiber 2 g, Protein 40 g, SaturatedFat 2 g

GREEK-STYLE CHICKEN WITH PICKLED ONIONS, TOMATOES, AND TZATZIKI

Greek-Style Chicken with Pickled Onions, Tomatoes, and Tzatziki image

Serve this meal with warm pita or other flatbread instead of rice, if you like.

Provided by www.marthastewart.com

Time 35m

Yield 1

Number Of Ingredients 12

Ingredients

1 medium red onion, thinly sliced
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
3 boneless, skinless chicken breasts (1 1/2 pounds total), cut into 1-inch pieces
2 teaspoons finely grated lemon zest, plus 4 teaspoons lemon juice (from 2 lemons)
2 teaspoons dried oregano
1/2 English cucumber, halved crosswise and thinly sliced
2/3 cup nonfat plain Greek yogurt
1/4 cup chopped fresh parsley leaves
4 teaspoons extra-virgin olive oil
1 pint grape or cherry tomatoes, halved (2 cups)
Cooked long-grain white rice, for serving

Steps:

For complete instructions, visit the original site at http://www.marthastewart.com/863965/greek-style-chicken-pickled-onions-tomatoes-and-tzatziki

Nutrition Facts : ServingSize serving, Sugar 5 g, Sodium 27 mg, Cholesterol 1 mg, SaturatedFat 0 g, Calories 39 kcal, Carbohydrate 8 g, Protein 3 mg, Fat 0 g

GREEK TZATZIKI CHICKEN

Greek Tzatziki Chicken image

Go Greek for dinner tonight with this classic recipe for Greek Tzatziki Chicken that's rich with the tasty flavors of lemon, garlic and dill.

Provided by My Food and Family

Categories Home

Time 55m

Yield 4 servings, 2 kabobs and 2 Tbsp. sauce each

Number Of Ingredients 8

Ingredients

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
6 Tbsp. milk
1 Tbsp. lemon juice
1 green onion, chopped
1 clove garlic, minced
1 tsp. dill weed
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 cup finely chopped English cucumbers

Steps:

Whisk first 6 ingredients until blended. Pour half over chicken in medium bowl; stir to evenly coat. Stir cucumbers into remaining sauce. Refrigerate both 30 min.
Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto 8 skewers. Grill 8 to 10 min. or until done, turning occasionally.
Serve with tzatziki sauce.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g

GREEK CHICKEN MEATLOAF WITH TZATZIKI SAUCE

Greek Chicken Meatloaf With Tzatziki Sauce image

The low-cal meatloaf is a different approach to a Greek dinner. Add other herbs of your choice, if desired. BTW, are the left-overs ever so delish in a pita with the sauce. Makes me drool in anticipation! (I always double the sauce for the Gyros) Adapted from Southern Living.

Provided by Caroline Cooks

Categories Lunch/Snacks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

1/2 cup vidalia onion, diced
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 cup celery, diced
1 1/2 garlic cloves, minced
1 teaspoon olive oil
2 lbs ground chicken
3/4 cup dry breadcrumbs (Panko, if available)
1/4 cup low-fat mayonnaise
2 large eggs, lightly beaten
2 tablespoons fresh flat-leaf Italian parsley, chopped
2 teaspoons mediterranean oregano flakes
2 tablespoons lemon zest (can sub with lemon juice)
1/4 teaspoon salt & freshly ground black pepper
1 teaspoon red chili pepper flakes (optional)
1/2 cup cucumber, peeled and grated
1 1/2 teaspoons garlic powder
1 teaspoon dry dill weed or 3 teaspoons fresh dill weed, finely chopped
1/4 teaspoon dry mustard (optional)
1 cup low-fat sour cream or 1 cup plain yogurt
finely chopped mint, to taste

Steps:

MEATOAF.
Preheat oven to 350F degrees.
Heat skillet over med-high heat, add oil.
Sauté onion, peppers celery to soften, about 5 minutes.
Add garlic; cook for 2 minutes to release flavor.
Set aside.
In large mixing bowl, stir together chicken and next 8 ingredients plus sauté veggies.
Mix until just combined; too much mixing toughens meat.
Spray a 9" loaf pan with cooking spray.
Spread mixture into the pan, making sure that there are no air spaces in mixture.
Bake for 1 hour and 10 minutes or until a meat thermometer inserted in center register 165F degrees.
Let stand 10 minutes before slicing.
SAUCE.
Mix all ingredients and chill at least 2 hours to blend flavors. Makes 1 cup.
GYROS.
Using favorite pita round, cut in half and cut for pita pocket, if needed. Slather lots of sauce inside pita. Slice meatloaf or cut into 1" cubes. Insert about 1/4 cup meatloaf, lettuce, sliced tomatoes and sliced cucumber (optional) -- ENJOY!

Nutrition Facts : Calories 339.8, Fat 12.8, SaturatedFat 5, Cholesterol 192.2, Sodium 266, Carbohydrate 16.4, Fiber 2, Sugar 3, Protein 38.3

TRADITIONAL GREEK CHICKEN GYRO WITH TZATZIKI SAUCE

Traditional Greek Chicken Gyro With Tzatziki Sauce image

Traditional Greek gyro's are hard to come by. This is a hearty meal that only the largest of appetites should try! You can find thin sliced chicken in most supermarkets now, however if you can't find it you can also pound chicken tenders. Also, depending on your skillet you may adjust the amount of oil needed to fry the fries. Finally, if you can't find greek yogurt any plain yogurt will do even though it is not traditional you will still get the same taste!

Provided by Athena Ann

Categories Chicken

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 17

Ingredients

1 lb thin sliced chicken
1 large russet potato
2 large pita bread
2 cups vegetable oil
2 tablespoons white vinegar
1/2 teaspoon ground oregano
1 teaspoon paprika
salt and pepper
romaine lettuce
cherry tomatoes, halved
1/4 medium red onion, sliced
8 ounces plain Greek yogurt
1 garlic clove, minced
1/4 teaspoon cumin
1/8 teaspoon sugar
1/2 medium cucumber, finely diced
salt and pepper

Steps:

In a small bowl combine Greek yogurt, garlic, cumin, sugar, cucumber, and salt and pepper. Stir and refrigerate until ready to use.
Pound chicken as thin as you can get it. Even if you have purchased the thin sliced chicken you still want to get it as thin as possible. Place chicken in a bowl and combine with vinegar, oregano, paprika, and salt and pepper. Cover and refrigerate for at least 30 minutes.
In the mean time, peel you potato and cut into 1/4 inch strips. Place cut potato in cold water for at least 15 minutes. Blanching the potatoes before frying will ensure a crispier fry.
In a large skillet heat vegetable oil. Personally, I regulate the temperature by instinct. I let the oil heat up and test it with a drop of water; if the water shoots back I know the oil is hot enough. If you aren't comfortable with this method you want the oil to stay around 360 degrees. When the oil is hot enough drop fries inches Depending on the thickness of your fry and your temperature control your fries will take anywhere from 10-20 minutes. You want your fries to have a deep golden brown. Keep a careful eye on them and flip if necessary.
Heat a medium DRY skillet. No oil is necessary to sauté the chicken. Begin to sauté chicken. It should only take about 1 minute on each side depending upon how thinly you pounded it. Let chicken rest under tin foil until you are ready to assemble.
You can either toast your pita or microwave it. I prefer to microwave it so it is more pliable (only about 20 seconds). Place 2 heaping tablespoons of the tzatziki sauce and spread over pita. Then place half of the chicken, place mostly in the center, making sure that you are able to fold in the sides. Traditionally, fries are to be placed on top of chicken WITHOUT drying off the oil; however this is entirely up to you. Place fries on top of chicken and top with tomatoes, lettuce, and red onions. Serve with extra tzatziki sauce on the side for dipping.

Nutrition Facts : Calories 2750.4, Fat 253.4, SaturatedFat 38.2, Cholesterol 170.1, Sodium 495.8, Carbohydrate 71.6, Fiber 6.6, Sugar 4.5, Protein 52.4

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Greek Style Chicken With Pickled Onions Tomatoes And Tzatziki Recipes

GREEK-STYLE CHICKEN WITH PICKLED ONIONS, TOMATOES, AND TZATZIKI

A short soak in vinegar helps mellow red onions and turns them sweet and spicy -- they make a great complement to juicy bites of chicken and tzatziki.

GREEK-STYLE CHICKEN WITH PICKLED ONIONS, TOMATOES, AND TZATZIKI

Serve this meal with warm pita or other flatbread instead of rice, if you like.

GREEK TZATZIKI CHICKEN

Go Greek for dinner tonight with this classic recipe for Greek Tzatziki Chicken that's rich with the tasty flavors of lemon, garlic and dill.

GREEK CHICKEN MEATLOAF WITH TZATZIKI SAUCE

The low-cal meatloaf is a different approach to a Greek dinner. Add other herbs of your choice, if desired. BTW, are the left-overs ever so delish in a pita with the sauce. Makes me drool in anticipation! (I always double the sauce for the Gyros) Adapted from Southern Living.

TRADITIONAL GREEK CHICKEN GYRO WITH TZATZIKI SAUCE

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