Summer temperatures and Greek flavours go so great together, who is with me? :D If you are firing up the BBQ these days (and I’m really jealous if you are!!) this yoghurt marinated chicken is just the perfect recipe! Trust me you never tried chicken breast this soft and juicy, yoghurt breaks down the protein in meat and poultry, leaving it super tender and moist. For the rest of us ‘no garden, no BBQ crew’ simply use your favourite grill pan, it will do the trick.
Ingredients (for 2) – make a bigger batch when friends are coming over, this is perfect for sharing and everyone can make their own Greek flatbreads!
Chicken
350-400g chicken breast
Chicken Marinade
3tbsp natural/greek yoghurt
2tbsp lemon juice
1tbsp olive oil
1tsp oregano
1 minced garlic clove
Salt and Pepper
Tzatziki
4tbsp greek yoghurt
2tbsp lemon juice
1tbsp olive oil
1/2 grated cucumber – squeeze all the excess liquid
1/2 minced garlic
salt and pepper
-> for more sourness add more lemon juice or a tbsp white vinegar
Pita Bread/Flatbread
4-6 pita pockets – these are the ones I like to use, they are more like folded flatbreads
For Serving
-> sliced red onion, lemon wedges, kalamata olives, feta cheese, extra tomatoes, cucumber, salad…these are all suggestions! So feel free to play around.
Method
Firstly, you want to marinate the chicken breast. In a mixing bowl, whisk together olive oil, lemon juice, Greek or natural yoghurt, garlic, oregano and season with salt and freshly ground black pepper to taste. Pour marinade over chicken and let it marinate for 2 – 3 hours in the fridge, or overnight if you have time.
Secondly, make tzatziki. Chop or grate the half of the cucumber with the skin. Squeeze it really tight. Getting rid of excess juice is important so that you tzatziki sauce isn’t watery the next day. Mix it with greek yoghurt, garlic, lemon juice, olive oil and season with salt and pepper.
Remove chicken during the last 30 minutes of marinating to rest at room temperature before grilling (leave in the marinade).
Brush your grill/nonstick pan lightly with oil and preheat over moderately high heat. Once hot, add chicken and grill until cooked through rotating once halfway through cooking. If you are using the BBQ I suggest grilling whole chicken breast, but if you are using your grill pan make 4 fillets out of 2 chicken breast so you can cook them quicker. I would say 3min on each side should be enough. Remove from grill, transfer to plate and brush chicken lightly with olive oil, cover with foil and allow to rest 5-10 minutes. Cut into strips using your sharpest knife.
Heat your choice of pita bread/flatbread on a nonstick pan, top with tzatziki sauce, lettuce, tomatoes, cucumbers, Kalamata olives, sliced red onion, feta and that juicy pieces of chicken. You can wrap them if you like, serve immediately!
steak & merlot 
One thought on “Greek Yoghurt Chicken Flatbreads with Tzatziki”