CrustyCrab
Recipes

GreekChicken breast

Greek Chicken Souvlaki Plates with Tzatziki

Lemon-oregano chicken seared in cast iron with crispy Yukon wedges, tzatziki and a tomato-cucumber-feta topping.

Calories
585kcal
Protein
57g
Carbs
36g
Fat
23g
Total, 30 min active
60min
Servings
4

Nutrition is per serving.

Ingredients

Chicken

  • 1.75 lb chicken breast (about 2 large breasts), cut into 1¼ in chunks
  • 2 tbsp olive oil
  • Zest of 1 lemon + 3 tbsp lemon juice
  • 4 garlic cloves, grated
  • 2 tsp dried oregano
  • 1 tsp kosher salt, ½ tsp black pepper
  • ½ tsp red pepper flakes

Crispy lemon-oregano wedges

  • 1.5 lb Yukon gold potatoes (4–5 medium), cut into wedges
  • 1½ tbsp olive oil
  • 1 tsp dried oregano, ¾ tsp kosher salt, black pepper
  • 1 tbsp lemon juice + 2 garlic cloves, grated (added at the end)

Tzatziki

  • 1 cup whole-milk plain Greek yogurt
  • ½ English cucumber, grated and squeezed dry
  • 1 garlic clove, grated
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh dill
  • Pinch of salt

Topping

  • 2 Roma tomatoes, diced
  • Remaining ½ cucumber, diced
  • ½ red onion, thinly sliced
  • 2 oz feta, crumbled
  • Lemon wedges

Steps

  1. Heat the oven and pan. Heat the oven to 425°F with a sheet pan inside. A hot pan gives crispier bottoms.
  2. Marinate the chicken. Toss the chicken with all the chicken ingredients. Leave 30 minutes at room temperature, or up to 4 hours in the fridge; longer and the lemon turns the texture mushy.
  3. Roast the wedges. Toss the wedges with the oil, oregano, salt and pepper. Spread cut-side down on the hot pan and roast 35–40 minutes, flipping at 20 minutes.
  4. Make the tzatziki. Wring the grated cucumber hard in a towel so the sauce doesn’t go watery. Stir in the remaining tzatziki ingredients and chill.
  5. Prep the topping. Dice the tomatoes and cucumber, slice the onion and crumble the feta. To mellow the onion, soak it in cold water for 10 minutes, then drain.
  6. Sear the chicken. With about 15 minutes left on the potatoes, heat a 12 in cast iron over medium-high for 5 minutes. Shake excess marinade off the chicken. Sear in two batches: 3–4 minutes without moving, flip, then 3–4 minutes more. Pull at 160°F.
  7. Finish the wedges. For the last 5 minutes of roasting, toss the wedges with the lemon juice and garlic and return them to the oven. Adding lemon at the end keeps them crisp.
  8. Rest and plate. Rest the chicken 5 minutes and squeeze lemon over it. Plate tzatziki, chicken and wedges, and spoon the topping over the chicken.

Notes

  • No grill needed: loose chunks sear better in cast iron than on skewers, since they sit flat against the pan.