If you don't have fresh dill, you can substitute half to 1 teaspoon of dried dill for the sauce.I like to grate the garlic for the tzatziki since I already have the grater out for the cucumber.It's not a big deal, but it does happen if the chicken sits in the marinade for a long time. Marinate the chicken for at least 30 minutes for the best flavor, but avoid going over a few hours since the liquid is pretty acidic and will start to denature the proteins on the chicken.Chicken is done when the thickest part reaches 165☏. I always recommend a meat thermometer to determine when chicken is done to avoid drying it out - or food poisoning. Time is not the best indicator for determining chicken doneness, especially when thickness can vary.Refrigerate the sauce until you're ready to serve your chicken.Place the cucumber in a bowl and add the yogurt, garlic, dill, lemon juice, salt and pepper.Squeeze out as much liquid as possible and discard the liquid. While the chicken is marinating, grate the cucumber onto a clean cloth, paper towel, or fine mesh strainer.And since the sauce is made with protein-rich Greek yogurt, it's still light and healthy! The Ingredients Once the seasoning is made, the rest comes together quickly - you can make the tzatziki while the chicken marinades and prep the rest of your dinner. It makes the most flavorful coating for chicken breasts, along with a simple marinade. It's also so easy to make your own and always tastes better! This Greek seasoning is no different.
I like to make my own so I can control the flavors and the salt level. I'm the kind of person who prefers not to buy a ton of seasoning blends.
Luckily, the seasoning recipe makes a lot, so you can put this recipe on your menu often! Why You'll Love This Greek Chicken with Tzatziki Everyone always raves about it! It features the most delicious homemade Greek seasoning, easy grilled chicken breasts, and a flavorful, creamy tzatziki sauce to serve with it. They’re often cheaper than chicken breast meat and other high protein sources such as fish or red meat.Ī 100g / 3.5oz serving of chicken thigh (skinless) contains around 20g of protein, and cage-free chicken thighs cost around $2.84/lb making them an excellent affordable protein source.When I need a solid, healthy dinner that I know everyone will love, I always turn to this Greek chicken recipe! It's one of my family's favorite dinners, and I often take it to friends who have babies or need a homemade dinner for some reason or another. Baking your chicken thighs is healthier than frying.Ĭhicken thighs are a great protein source when you’re on a budget.Use fresh or dried herbs and spices to season and flavor your chicken thigh.Also, avoid using processed flavoring such as tomato paste. Avoid using too much oil during preparation, and if you do use oil, use a good quality extra virgin olive oil for its nutritional benefits.Healthy preparation of chicken thigh meat While for the same size serving, chicken breast meat contains 3 grams of total fat and 0.7 grams of saturated fat. Chicken thigh nutritionĪccording to the USDA, a 100g (3.5 oz.) serving of skinless chicken thigh contains the following Chicken thigh or chicken breast: Which is healthier?Ĭhicken breast meat is leaner than chicken thigh meat and the breast meat also has less cholesterol compared to thigh meat, however, both are considered healthy options when prepared in a healthy way.įor this recipe, we prefer the flavor of chicken thigh meat and it marinates better than chicken breast meat. Simply cover the thighs with sauce in the baking tray, cover, and refrigerate. If you prefer to leave your chicken thighs to marinate before cooking, 1-2 hours is plenty. The cooking process at temperature gives plenty of time for the juices to soak into the chicken thigh and add flavor. In fact, we simply coated each chicken thigh with the marinate, then we popped them straight in the oven. For this recipe, there is no need to marinade the chicken for a lengthy period of time.
0 kommentar(er)
