Ingredients :
- For the chicken:
- 2 teaspoons garlic minced
- 2-3 tablespoons lemon juice
- 2 teaspoons red wine vinegar
- 2 tablespoons olive oil
- 3 tablespoons plain Greek yogurt
- 1 tablespoon dried oregano
- Salt and freshly ground black pepper to taste
- 2 pounds boneless skinless chicken breasts
- For the tzatziki sauce:
- 1 cup plain Greek yogurt
- 1 medium cucumber peeled
- Salt and freshly ground black pepper
- 1 tablespoon lemon juice
- 1 teaspoon fresh dill
- 1 teaspoon garlic minced
- 1 teaspoon white vinegar
- Olive oil
- For serving:
- Pita bread and feta cheese, tomatoes, and thinly sliced red onion
Directions :
- To marinate the chicken:
- In a large bowl, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, salt and pepper in a medium bowl and whisk well. Add the chicken pieces to the bowl and mix well to coat. Cover bowl or move into Ziploc bag and refrigerate for about 1 hour.
- To make the tzatziki sauce:
- While the chicken is marinating, shred the cucumber or chop in food processor. Toss with ½ teaspoon salt and set over a strainer or paper towels (a coffee filter also works well) and let sit for 20 to 30 minutes. Squeeze cucumber to remove as much liquid as possible.
- In a medium bowl, combine yogurt, cucumber, lemon juice, dill, garlic, and white wine vinegar. Season to taste with salt and pepper. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes.
- To bake the chicken:
- Preheat oven to 400 degrees. Coat a baking dish with oil or nonstick spray and arrange chicken in a single layer. Cover with parchment paper, tucking the paper around the chicken so it is completely covered.
- Bake for 30 to 40 minutes, until the chicken reaches 165 degrees when tested with an internal thermometer. Remove from oven and let rest for 5 minutes. Slice or chop into pieces.
- Serve on pita bread with feta cheese, tomatoes, red onion, and tzatziki sauce.
