Greek Style Grilled Chicken with Tzatziki and Roasted Vegetables

Tender lemon and herb marinated chicken breast, grilled and served with a creamy tzatziki sauce. The chicken is paired with a medley of oven roasted vegetables: zucchini, bell peppers, red onions, and carrots, tossed lightly in olive oil and oregano.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Place the shredded cucumber in a strainer and sprinkle salt on top, give a quick stir. Allow to sit for 10 minutes.

Step 2

2. Combine the marinade ingredients to the chicken pieces in a zip-lock bag and squish to mix. Refrigerate for 30 minutes to an hour.

Step 3

3. Squeeze the water out of the cucumber, and add the remaining sauce ingredients to a bowl and stir together, add salt to taste. Cover and allow the sauce to chill in the refrigerator while preparing the other components of the meal.

Step 4

4. Take the marinated chicken bag out of the refrigerator while the grill preheats. Grill 6-8 minutes per side until chicken reaches 165*F. After removing from the grill, let sit for 5 minutes.

Step 5

5. While grilling chicken, place vegetables in a bowl and add olive oil, salt, and pepper, toss to coat. Add vegetables onto a sheet pan and roast in a 425* preheated oven for 25 minutes or until browned and cooked through.

Step 6

6. Plate grilled chicken with tzatziki drizzled on top and sprinkle with fresh dill. Add the roasted vegetables on the side.