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–+ servings
Greek Chicken with Cucumber: Grilled chicken breast garnished with herbs, served alongside a creamy salad featuring tomatoes, cucumbers, olives, and fresh greens on a white plate.
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Greek Chicken with Yogurt Cucumber, Tomato and Feta Salad

This Greek Chicken with Cucumber Salad is an easy, refreshing meal with herbed yogurt coated chicken seared quickly in a skillet, and served with fresh cucumber and tomato salad.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 365kcal
Author: Stephanie Wilson

Ingredients

  • 1 ½ cups plain Greek yogurt
  • 3 garlic cloves finely grated
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • 1 pound thin-cut boneless skinless chicken breasts
  • 1 to 2 English cucumbers cut into 1-inch pieces
  • 10- ounces cherry tomatoes halved
  • 2 tablespoons extra-virgin olive oil plus more as needed
  • 4 ounces feta crumbled (about ¾ cup)
  • ½ cup Kalamata olives pitted and halved

Instructions

  • In a large bowl, combine yogurt and garlic; season to taste with salt and pepper. Reserve and set aside ½ cup for the salad. With the remaining yogurt, add the dried oregano.
  • Season the chicken on both sides with salt and pepper. Add the chicken to the oregano seasoned yogurt and turn to coat and set aside.
  • While the chicken is sitting in the yogurt, begin the salad. Cut the cucumbers first in half and then into 1-inch pieces from each half. If using an English cucumber, you will not need to remove the seeds. Set them in a colander over the sink or a bowl. Then half the cherry tomatoes and add to the cucumbers. Sprinkle 1 ½ teaspoon of salt and toss to combine. Leave in the colander to drain.
  • In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Remove excess yogurt marinade from the chicken and cook in the skillet until well browned and releases from the pan; about 5 to 7 minutes. Turn and cook on the other side until cooked through; another 5 to 7 minutes. Transfer to a plate to rest.
  • With the reserved yogurt, add the feta and mash together with a fork until it has a paste-like texture. Shake the cucumbers and tomatoes to remove excess moisture. Add to the feta yogurt mixture along with the Greek olives, if using. Season with salt and pepper to taste. Serve with the chicken.

Notes

  1. Chicken: This recipe works with both chicken breasts (leaner, quicker) and thighs (juicier, more forgiving).
  2. Yogurt: Use Greek yogurt for the marinade and dressing — its thickness helps coat and tenderize the chicken.
  3. Cucumbers: English or Persian cucumbers are best for the salad because they’re less watery and stay crisp.
  4. Making Ahead: Prepare the cucumber salad just before serving for the freshest crunch. If making ahead, keep the dressing separate.
  5. Serving Ideas: This recipe is versatile: serve with pita bread, over rice or quinoa, or alongside roasted potatoes.
  6. Cooking Variation: To bake instead of grill, roast chicken at 400°F for 20–25 minutes until cooked through.

Nutrition

Calories: 365kcal | Carbohydrates: 11g | Protein: 37g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 102mg | Sodium: 755mg | Potassium: 830mg | Fiber: 2g | Sugar: 6g | Vitamin A: 657IU | Vitamin C: 20mg | Calcium: 269mg | Iron: 2mg