Greek Chicken with Yogurt Cucumber, Tomato and Feta Salad

🧂 Ingredients

• 1 ½ cups plain Greek yogurt
• 3 garlic cloves

  finely grated
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 pound thin-cut boneless

  skinless chicken breasts
• 1 to 2 English cucumbers

  cut into 1-inch pieces
• 10- ounces cherry tomatoes

  halved
• 2 tablespoons extra-virgin olive oil

  plus more as needed
• 4 ounces feta

  crumbled (about 3/4 cup)
• ½ cup Kalamata olives

  pitted and halved

Instructions

• 1 In a large bowl, combine yogurt and garlic; season to taste with salt and
  pepper. Reserve and set aside 1/2 cup for the salad. With the remaining yogurt,
  add the dried oregano.
• 2 Season the chicken on both sides with salt and pepper. Add the chicken to the
  oregano seasoned yogurt and turn to coat and set aside.
• 3 While the chicken is sitting in the yogurt, begin the salad. Cut the cucumbers
  first in half and then into 1-inch pieces from each half. If using an English
  cucumber, you will not need to remove the seeds. Set them in a colander over the
  sink or a bowl. Then half the cherry tomatoes and add to the cucumbers. Sprinkle
  1 ½ teaspoon of salt and toss to combine. Leave in the colander to drain.
• 4 In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over
  medium. Remove excess yogurt marinade from the chicken and cook in the skillet
  until well browned and releases from the pan; about 5 to 7 minutes. Turn and
  cook on the other side until cooked through; another 5 to 7 minutes. Transfer to
  a plate to rest.
• 5 With the reserved yogurt, add the feta and mash together with a fork until it
  has a paste-like texture. Shake the cucumbers and tomatoes to remove excess
  moisture. Add to the feta yogurt mixture along with the Greek olives, if using.
  Season with salt and pepper to taste. Serve with the chicken.

Nutrition Info