Greek Chicken with a Greek Yogurt Dill Sauce
Ingredients
- Olive Oil
- 8 oz Boneless Skinless Chicken Breasts
- 1 Lemon, Zested and cut into wedges
- 1 Shallot, finely diced
- 1 Garlic Clove, minced
- 1 Small Artisian Cucumber, grated
- 1/2 C Plain Greek Yogurt
- Crushed Red Pepper Flakes, to taste
- Dried Rosemary, to taste
- Dill Seasoning, to taste
- Greek seasoning to season Chicken and Greek Yogurt Sauce (I used Penzey's)
Instructions
- Pat dry chicken, cut into strips, and season with greek seasoning, red pepper flakes, and rosemary.
- In small bowl mix together:greek yogurt, garlic, cucumber, dill weed seasoning, and a pinch of lemon zest.
- Place a large non-stick skillet, with olive oil, on med-high heat.
- Add chicken adn cook about 3-4 minutes, leaving alone.
- Add shallot and cook, stirring occasionally, about 4-5 min until shallots are soft and fragarant, and chicken is fully cooked.
- Add tomatoes and cook another few minutes until warmed through.
- Plate Chicken with sauce on top. Sprinkle with feta cheese if you wish, and squeeze lemon juice on top from wedges, and serve.
- Enjoy!
Notes
*We paired with roasted bell pepper sliced, mixed with olive oil and baked at 450 degrees for 12 minutes.