Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into thin medallions
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1.5 cups full-fat Greek yogurt
  • 1 large English cucumber, grated and squeezed dry
  • 3 cloves garlic, grated into a paste
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp extra virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 0.5 cup Kalamata olives, pitted and halved
  • 0.5 cup red onion, finely diced
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Pat the chicken medallions dry with paper towels and season evenly with smoked paprika, sea salt, and cracked black pepper.
  2. Grate the English cucumber and place in a fine-mesh strainer or cheesecloth. Sprinkle with a pinch of salt and let sit for 10 minutes, then squeeze firmly to remove as much water as possible.
  3. In a large mixing bowl, whisk together the Greek yogurt, garlic paste, lemon juice, fresh dill, and 1 tablespoon of olive oil. Fold in the squeezed cucumber to finish the tzatziki base.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side, cooking to an internal temperature of 160°F.
  5. Allow the chicken to rest for 5 minutes. Carryover cooking will bring the internal temperature to the safe 165°F before slicing against the grain.
  6. In a large bowl, combine the seared chicken, cherry tomatoes, Kalamata olives, red onion, feta cheese, and parsley. Toss with the tzatziki dressing until all ingredients are well coated.