Greek Lemon Chicken
Juicy grilled chicken breasts in a lemony Greek yogurt marinade, served with creamy lemon yogurt sauce and a crisp cucumber-feta salad.
25 min
Prep
15 min
Cook
4
Serves
470
Calories
Macros · per serving
42g protein
7g carbs
30g fat
Ingredients
For 4 servings
- 600 g chicken breast
- 200 g plain whole-milk Greek yogurt
- 6 tablespoon olive oil
- 4 tablespoon lemon juice
- 2 teaspoon Greek seasoning
- 300 g cucumber
- 100 g feta cheese
Instructions
- 1
Divide the chicken into 4 portions and pound the thicker sections to an even ½-inch thickness. In a bowl, combine 100 g Greek yogurt, 1 tablespoon olive oil, 2 tablespoons lemon juice and 1½ teaspoons Greek seasoning, using a blend containing only herbs, spices and salt, without sugar or starch. Coat the chicken in the marinade and refrigerate for 20 minutes.
- 2
Meanwhile, stir the remaining 100 g yogurt with 2 tablespoons olive oil, 1 tablespoon lemon juice and the remaining ½ teaspoon Greek seasoning to make the sauce.
- 3
Slice the cucumber and crumble the feta. Toss them together with the remaining 3 tablespoons olive oil and 1 tablespoon lemon juice.
- 4
Heat a grill to medium-high, about 425°F/220°C. Lift the chicken from the marinade, letting excess drip off. Grill for 4–5 minutes per side, until lightly charred and the thickest part reaches 165°F/74°C.
- 5
Let the chicken rest for 5 minutes, then serve with the lemon yogurt sauce and cucumber-feta salad, spooning the salad dressing over each portion.
Cook it this week.
NeatEat plans Greek Lemon Chicken — and the rest of your week — around your budget, groceries included.