Low Sodium Tzatziki Lemon Dill Chicken Recipes

LOW SODIUM TZATZIKI LEMON DILL CHICKEN

Low Sodium Tzatziki Lemon Dill Chicken image

Low Sodium Tzatziki Lemon Dill Chicken - Lemony chicken with garlic and dill mixed with a traditional Tzatziki creamy yogurt sauce. A refreshing summer meal!

Provided by Bill

Time 40m

Number Of Ingredients 12

Ingredients

1 ½-2 lbs boneless skinless chicken breasts (You may use frozen too)
¼ cup lemon juice
¼ cup chicken broth no sodium added
¼ cup red wine vinegar
1 medium yellow onion (chopped into large pieces)
2 Tbsp minced garlic
2 tsp dried dill
2 tsp lemon pepper no salt added
1 tsp paprika
1 cup Non-Fat Greek Yogurt
1 cucumber (peeled and diced into tiny pieces)
Dill, minced garlic and pepper to taste

Steps:

Add lemon juice, broth and vinegar along with chopped onion into the Instant Pot. Place the chicken on top of the onion in one layer, as much as possible. Combine and then sprinkle the garlic, dill and lemon pepper spice mixture over the chicken.
Cover and secure the lid. Make sure the valve is set to sealing. Set the manual-pressure cook button to 12 minutes for thawed chicken breasts. Or 15 minutes frozen chicken. When the time is up let the pressure release naturally for 5-10 minutes and then release the valve to venting. Remove the lid when vented.
Place chicken on a cutting board. Shred the chicken or cut it into small cubed pieces. Discard the onion and the juices left in the pot.
When chicken is cool stir in the greek yogurt and cucumber so chicken is coated. Add in dill, garlic and pepper to your taste.

Nutrition Facts : Calories 240 kcal, ServingSize 1 serving

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