Greek Yogurt Chicken with a Thyme Tzatziki Sauce

You can never go wrong with a delicious chicken dish. I've been trying to utilize Greek yogurt in different ways lately, and don't know why I never realized how amazing it would be as a marinade. It's a product that you can make taste however you'd like, and when soaked in the yogurt for a long period of time, it helps keep the chicken tender and moist. The thyme with the chicken goes hand-in-hand with the thyme tzatziki sauce, and the lemony flavor gives your taste-buds a feel for summer.

Greek Yogurt Chicken with a Thyme Tzatziki Sauce
Prep Time: 40 Minutes / Idle Time: 8-48 Hours / Cook Time: 12 Minutes

Ingredients:
Chicken

• 2 Chicken Breasts, Halved Lengthwise (total of 4 pieces)
• 1 Cup Plain Nonfat Greek Yogurt
• 3 Tbsp Thyme Leaves
• 3 Garlic Cloves, Minced
• 1/2 Onion, Grated
• 1 Lemon, Zest and Juice
• Olive Oil Spray
• Salt and Pepper

Tzatziki

• 1 1/2 Cup Plain Nonfat Greek Yogurt
• 1 Persian Cucumber (mini cucumber)
• 1/2 Tsp Salt
• Zest of 1/2 Lemon
• Juice of 1 Lemon
• 3 Thyme Sprigs
• 2 Garlic Cloves, Minced
• 1/2 Tsp Salt (additional)
• 1/4 Tsp Pepper

Directions:

Marinade

Place the yogurt into a mixing bowl. 

Give the thyme leaves a rough chop and mince the garlic. Add to the yogurt.

Take the half onion and with a hand grater, grate over the bowl and into the mixture.

Add the lemon zest and juice.

Mix all together with a spoon. 

Take the chicken and place them in a large zip-lock bag. Pour the marinade into the bag. Push out all of the air before sealing. Mix the marinade into the chicken, making sure everything is coated. 

Let marinade in the fridge for 8 to 48 hours.

Tzatziki

Chop the cucumber into a small dice. Place in a strainer over a bowl. Add salt and mix. Let drain for 10-15 minutes.

Place the Greek yogurt into a small mixing bowl. Add the thyme leaves, garlic, and lemon zest and juice.

Place the cucumber on a piece of paper towel. Wrap and squeeze out the excess water from the cucumber over the sink. Place the cucumber into the mixture. Add the salt and pepper and mix.

Place the mixture in the fridge for 30 minutes or until needed.

Cooking the Chicken

Take the marinated chicken out of the fridge. With tongs, take the chicken out of the bag one by one, shaking as much of the marinade off. Place the four pieces onto a chopping board and season both sides well with salt and pepper.

Heat a grill pan over medium-high heat. Spray the pan with olive oil spray.

Once heated, pat the chicken with a paper towel to get any excess marinade off (will burn on the pan). Place the chicken on the pan on a diagonal. Sear for 6-8 minutes, rotating them half way through cooking to mark them. Turn the chicken over and grill the other side for 3-5 more minutes until the chicken is cooked through. Once done, place the chicken onto a plate and let sit for 10 minutes (lets all the juices stay in). 

Enjoy and serve with tzatziki sauce.