Greek Chicken With Cucumber-Feta Salad

It was Tuesday, so I was in charge of dinner. I saw this recipe and decided I should make it, except I should use convenience items. It was pretty easy to make, and I would do it again.

Greek Chicken With Cucumber-Feta Salad

Photo by ALB

Adapted from New York Times Cooking

4 servings

Ingredients

10 oz container of Tzatziki Dip (used Aldi Cucumber Dill Tzatziki Dip, 10 oz) 

 Kosher salt (Diamond Crystal) 

 Black pepper 

1 teaspoon dried oregano or mint  (used oregano)

2 pounds boneless, skinless chicken thighs, patted dry

1 ½ pounds cucumbers 

1 pound ripe tomatoes 

2 tablespoons extra-virgin olive oil, plus more as needed (used Cooking Spray) 

4 ounces feta, crumbled (about 3/4 cup) 

½ cup Kalamata olives, pitted and halved (didn't use)

 Next time adding Pepperoncini 

Directions

Step 1:

In a large bowl, dump the tzatziki; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.  

Step 2:

Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside. 

Step 3:

Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain. I did none of this.  I cut the cucumber in chunks.  I cut the tomatoes and tried to take out as much of the seeds as possible (1 pound is a lot).  Dice the pepperoncinis. 

Step 4:

In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium (spray a lot of Cooking Spray). Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it’s well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. 

Step 5: 

To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives pepperoncini and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

14 WW points and (my additions/subtractions at 4 servings)