Guest post from The Culinary Compass: This Tzatziki Chicken with Balsamic Roasted Vegetables is an easy recipe to throw together even for a work night. While it may take a little work to prepare, the result is totally worth it.
I personally prepare the tzatziki chicken to marinade overnight so all I have to do coming home from work is throw the chicken on the grill and prepare the vegetables to roast.
Tzatziki has been a favorite of mine since I discovered it in college. One of the local diners used to serve grilled chicken kabobs with pita and tzatziki to dip in and I’ve been hooked ever since.
When I finally looked up how to make tzatziki, I realized that it was Greek yogurt based and only has a few ingredients in it including cucumbers and dill. The combination makes for such a light and refreshing sauce. Now, I love taking it as a snack to work and dipping pepper slices or carrots in it.
Marinating your Tzatziki Chicken
Marinating the chicken in tzatziki spikes the lemon, garlic, and dill flavors into it while the yogurt keeps it tender and moist. Be sure to save some of the extra tzatziki to use as a dressing on top of the salad or just to dip your chicken in.
Roasting vegetables are probably my favorite way to eat them and doing that with this balsamic vinegar and Greek herb mixture make them even more addicting. The result is this great earthy and herby but acidic taste that really balances out of the flavors of the tzatziki chicken.
Serve the tzatziki chicken and vegetables alone or put the two on top of a bed of spinach to make one of the best salads you’ll ever have. The vegetables have a lot of flavor on their own with the balsamic mixture on them, but feel free to drizzle a little tzatziki or some extra juice from the vegetables if you’re looking for a salad dressing. Top it off with Kalamata olives and feta cheese to complete this Greek-inspired dish and enjoy!
If you like this dish, head over to The Culinary Compass to check out more of Sam’s recipes. She loves trying new foods and ingredients at home in Maryland when she can’t travel. There’s nothing like trying dishes from different cultures to get in touch with the world around you, just remember to also eat and support local farmers and restaurants! You can check out her Instagram if you’re looking for more food inspiration!
Tzatziki Chicken with Balsamic Roasted Veggies is an easy and healthy dinner you can have ready in less than 60 min. if you marinate the chicken in advance.
- 1 cucumber, peeled, seeded, and diced
- juice of 1 lemon
- 2 cloves garlic, minced
- 2 sprigs of dill (around 2 tbsp.)
- 1.5 cups (365 g) plain Greek yogurt
- 1 lb. (450 g) chicken breasts
- 2 zucchini, cut into 1/4” quarters
- 1 red pepper, roughly diced
- ½ yellow onion, roughly diced
- 8 oz. (225 g) mushrooms
- 1 pint (10 oz./280 g) grape tomatoes, cut in half
- 3 tbsp. olive oil
- 3 tbsp. balsamic vinegar
- 1 tsp. thyme
- 1 tsp. oregano
- ½ tsp. garlic powder
- ½ tsp. rosemary
- ½ tsp. salt
- ¼ tsp. pepper
- Optional: Kalamata olives & feta cheese
Combine cucumber, lemon juice, garlic, and dill in a food processor and process until cucumbers are fine. Mix this mixture in with the Greek yogurt to make tzatziki. Yields around 2.5 cups.
Place the chicken in a plastic zippered bag and use 1 cup of tzatziki to marinade. Marinade in the refrigerator overnight or for at least half an hour.
When ready to cook, wipe the excess tzatziki off of the chicken. Grill until the juices run clear, about 20 minutes. You can also sauté in a pan with a little olive oil if you don’t want to grill which will take about the same time.
Preheat the oven to 375F (190C)
In a large pan, combine the zucchini, red pepper, onion, mushrooms, and tomatoes.
In a small bowl, mix olive oil, balsamic vinegar, thyme, oregano, garlic powder, rosemary, salt, and pepper until well combined.
Pour the balsamic vinegar mixture over the vegetables. Mix vegetables so everything is well covered.
Put in the oven for 40 minutes. At the 20-minute mark, take out of the oven and mix the vegetables around so everything is roasted evenly.
Serve the chicken and vegetables together or on top of a spinach salad. Use the juices from the vegetables or extra tzatziki as a dressing. Feel free to add olives and feta to top off your salad
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