30 minutes
A flavorful and balanced meal featuring tender Greek yogurt-marinated chicken and a fresh cucumber-tomato feta salad.
Plain Greek Yogurt
cups
Garlic Clove, finely grated
each
Kosher Salt, Diamond Crystal
to taste
to taste
teaspoons
Boneless, Skinless Chicken Thighs, patted dry
0 lb
Cucumbers (Japanese, Persian, Or Mini, Seedless)
0 lb
0 lb
tablespoons
Feta Cheese, crumbled
0 oz
Kalamata Olives, pitted and halved
cups
1. Prepare the Yogurt Mixture
Stir together the plain Greek yogurt and finely grated garlic in a large bowl. Season generously with kosher salt and black pepper.
2. Set Aside Yogurt for Salad
Transfer 0.5 cups of the seasoned yogurt to a medium bowl and set aside for later use in the salad. Add the dried oregano to the remaining yogurt in the large bowl.
3. Marinate the Chicken
Season the boneless, skinless chicken thighs with kosher salt and black pepper. Coat them thoroughly in the yogurt mixture.
4. Prepare the Salad Vegetables
Slightly smash the cucumbers with the back of a knife or your hands, then rip them into bite-sized pieces. Chop the ripe tomatoes into similar-sized pieces. Toss the cucumbers and tomatoes with a generous amount of kosher salt, then let them drain in a colander.
5. Cook the Chicken
Heat the extra-virgin olive oil in a large nonstick or cast-iron skillet over medium-high heat. Scrape off any excess yogurt marinade from the chicken, then place the thighs in the hot skillet. Cook them for about 5-7 minutes on each side until they develop a brown crust and release easily from the pan. Once cooked, let the chicken rest for a few minutes.
6. Prepare the Salad
Mash the crumbled feta into the reserved yogurt using a fork until you have a creamy mixture. Give the drained cucumbers and tomatoes a good shake to remove any remaining liquid, then combine them with the feta yogurt mixture. Add the halved Kalamata olives and season the salad with black pepper to taste.
7. Serve
To serve, plate the cooked chicken alongside a generous helping of the rustic cucumber-tomato feta salad. Enjoy!
Coat your protein in a garam masala and yogurt marinade, then accompany it with a kachumber salad (cucumber, tomato, onion, cilantro, and lemon juice).
Use a jerk spice blend on the chicken and pair with a mango, avocado, and tomato salad with a lime-cilantro vinaigrette.
Try marinating and grilling lamb chops or shrimp instead of chicken for a different protein option that complements the Greek flavor profile.
Marinate chicken in soy sauce, ginger, and sesame oil, and serve with a salad of cucumber, edamame, and cherry tomatoes, dressed with rice vinegar and a touch of honey.
Marinate lamb chops with a blend of rosemary, thyme, and garlic, then grill or pan-sear for a richer, earthy flavor.
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