Here's the second recipe I tried from the Sprouted Kitchen cookbook. Greek Grilled Chicken with Tzatziki is delicious, just like the Papaya and Quinoa Salad from this cookbook. Try it now before the weather gets too cold. It's perfect for the last days of summer. I love it that this cookbook is full of recipes that are healthy, made from fresh foods, and taste fantastic.
Greek Grilled Chicken with Tzatziki
for the marinade...
1 cup Greek yogurt
grated zest and juice of 1 lemon (the cookbook calls for Meyer lemon, but I just used a regular lemon)
2 teaspoons ground cumin
2 tablespoons coarsely chopped fresh mint leaves
2 tablespoons coursely chopped fresh dill
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
4 boneless, skinless chicken breasts
for the tzatziki...
1 cucumber, peeled, seeds removed, and diced
1 tablespoon red onion, finely chopped
2 tablespoons fresh mint leaves, chopped
2 tablespoons fresh dill, chopped
1 garlic clove, minced
2/3 cup Greek yogurt
3 tablespoons freshly squeezed lemon juice
salt and pepper to taste
Prepare the marinade by mixing all ingredients together in a shallow baking dish. Add chicken breasts and turn to get them completely coated with the marinade. Let the chicken marinate at room temperature for 15 to 30 minutes.
Meanwhile, make the Tzatziki. Mix all tzatziki ingredients in a medium bowl. Taste and adjust seasonings as necessary to your liking.
Heat grill to medium-high heat and grill the chicken for about 10 minutes (5 minutes on each side), or until the chicken is completely cooked through. Remove from grill and let rest for 5 minutes before serving. Serve the chicken with the tzatziki and some pita bread, extra cucumbers, and feta cheese for sprinkling on top. Enjoy!
recipe slightly adapted from The Sprouted Kitchen cookbook by Sara Forte