Lemon Chicken 'Steaks' with Summer Salad and Tzatziki |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
4 medium fully ripe tomatoes, cut into wedges |
1 cucumber, peeled and cut into 1/2-inch chunks |
1 small red onion, halved and sliced into semi-circle rings |
20 oil-cured black olives, more or less to taste |
kosher salt and ground black pepper |
1 teaspoon(s) dried or fresh herbs, such as oregano, basil, thyme |
2 ounce(s) feta cheese, cut into 8 pieces (optional) |
2 cup(s) plain, nonfat greek-style yogurt |
1/2 medium seedless cucumber, diced |
3 clove(s) garlic, crushed |
1 tablespoon(s) olive oil |
1/2 teaspoon(s) freshly squeezed lemon juice |
kosher salt and ground black pepper |
4 boneless, skinless chicken breasts |
olive oil |
kosher salt and ground black pepper |
2 lemons, cut into wedges |
2 tablespoon(s) chopped fresh parsley |
strips of lemon zest, to garnish (optional) |
Directions:
1. To prepare the salad, in a large bowl, combine the tomatoes, cucumber, onion and olives. Mix well, then season with salt, pepper and herbs. Add the feta cheese, if using, then set aside.
2. To prepare the dressing, in a large bowl, combine the yogurt, cucumber, garlic, olive oil, lemon juice, salt and pepper. Mix well. Refrigerate until ready to serve.
3. To make the chicken, heat the grill to medium. Pat dry each breast and remove the tenderloins, if still attached.
4. Brush each piece of chicken lightly with oil on both sides. One at a time, place each chicken breast in a zip-close plastic bag. Using a meat mallet or rolling pin, gently pound each breast until evenly 1/2-inch thick. At this stage, the chicken can be refrigerated for cooking later.
5. Brush each piece of chicken “steak” with oil again on both sides.
6. Season each breast with salt and pepper, then grill directly over the heat for about 6 minutes, turning once halfway through the cooking time. When the chicken is marked and cooked through, remove from the grill. Immediately, squirt 1 to 2 lemon wedges over each piece of chicken and let rest 2 to 3 minutes. Garnish with chopped parsley and strips of lemon zest, if desired. Serve on top of the summer salad with a spoonful of tzatziki.
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