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Greek-Style Chicken with Pickled Onions, Tomatoes, and Tzatziki

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Even though it's fall, I still enjoy eating bright, fresh (and dead simple) meals. Today's recipe for Greek chicken with quick pickles, tomatoes, and tzatziki takes just 35 minutes from start to finish and is filled with flavors that seem like they took hours to create -- what's better than that? While this dinner is delicious with rice, I also love serving it over a warm pita or flatbread. And remember to hold on to your leftovers for a tasty room-temperature lunch! Sarah's Tip of the Day: Soaking red onions in vinegar mellows their sharpness, leaving them spicy and slightly sweet.

Cooking Recipe

Servings: 4
Prep Time: 35 minutes
Cook Time: 0 minutes
Ready In: 35 minutes

1 medium red onion, thinly sliced
2 tbsp red-wine vinegar
Coarse salt and ground pepper
3 boneless, skinless chicken breasts (1 1/2 pounds total), cut into 1-inch pieces
2 tsp finely grated lemon zest, plus 4 teaspoons lemon juice (from 2 lemons)
2 tsp dried oregano
1/2 English cucumber, halved crosswise and thinly sliced
2/3 cup nonfat plain Greek yogurt
1/4 cup chopped fresh parsley leaves
4 tsp extra-virgin olive oil
1 pint grape or cherry tomatoes, halved (2 cups)
Cooked long-grain white rice, for serving

1. In a medium bowl, combine onion and vinegar; season with salt and pepper. In another medium bowl, combine chicken, lemon zest, and oregano; season with salt and pepper.

2. In a third medium bowl, make tzatziki: Combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper.

3. In a large nonstick skillet, heat oil over medium-high. Add chicken and cook until golden brown and cooked through, about 10 minutes. Add tomatoes to pickled onions and serve with chicken, tzatziki, and rice.

Greek-Style Chicken with Pickled Onions, Tomatoes, and Tzatziki


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