Marinade:
1/4 Cup (real) Olive oil
1/4 Cup lemon juice
1/4 Cup vinegar
1 Tablespoon minced Garlic
1 Teaspoon Red Pepper Flakes
1 Teaspoon Oregano
1 Teaspoon Salt
1 Teaspoon Pepper
Mix marinade with 3 or 4 chicken breasts. Let marinate covered in the fridge for about an hour.
While marinading the chicken, make the sauce (this only will take about 10 minutes or less)
Sauce:
1/2 Cup Plain Greek yogurt
1/2 Cup Crumbled Feta cheese
1/2 Cup chopped Cucumber
1/4 Cup combination of fresh mint and fresh parsley, loosely packed
2 Tablespoons lemon juice
1 Teaspoon Kosher salt
1 Teaspoon Pepper
After chicken has finished marinading cook in a skillet or grill pan until chicken is cooked through.
Serve sauce on top or side of chicken. Pictured is the chicken and sauce with a bed of Arugula mix and chopped tomatoes.
This sounds so delicious!
ReplyDeleteIt is! It's one of my favorite recipes I've ever made! And it was all because I had a sauce idea stuck in my head. Definitely worth trying!
Deletedo you think it matters what type of vinegar I use?
DeleteI don't think so. I think I used rice wine vinegar. White or white wine vinegar should be good too!
DeleteI ended up using white vinegar -- so yummy! I wanted a marinated chicken to eat with my roasted veggies (red & orange peppers, sweet potato, brussels sprouts, broccoli, carrots, and mushrooms), and this chicken was perfect! Everyone (yes, even the boys!) ate every bite.
ReplyDelete