Imported from the web

Greek Chicken With Cucumber-Feta Salad

Name: Greek Chicken With Cucumber-Feta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1.5 cup plain Greek yogurt; 3 cloves garlic (Finely grated); kosher salt (Diamond Crystal; season the yogurt to taste, plus 1 1/2 teaspoons for the chicken and 1 1/2 teaspoons for the salad); black pepper (Season to taste; use a few grinds on the chicken); 1 tsp dried oregano or dried mint (Use oregano or mint); 2 lb boneless, skinless chicken thighs (Patted dry); 1.5 lb cucumbers (Preferably Japanese, Persian, or mini seedless cucumbers); 1 lb ripe tomatoes (Sliced or chopped into bite-size pieces); 2 tbsp extra-virgin olive oil (Plus more as needed for cooking); 4 oz feta (Crumbled; about 3/4 cup); 0.5 cup Kalamata olives (Pitted and halved)

Imported by Niki Su on SeeMeCook

Boneless chicken thighs are coated in garlicky, herby Greek yogurt and seared until browned and tender. They are served with a creamy, crunchy cucumber-tomato salad enriched with feta and Kalamata olives.

4 servings30 minGreek

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Ingredients

1.5 cup plain Greek yogurt
3 cloves garlic (Finely grated)
kosher salt (Diamond Crystal; season the yogurt to taste, plus 1 1/2 teaspoons for the chicken and 1 1/2 teaspoons for the salad)
black pepper (Season to taste; use a few grinds on the chicken)
1 tsp dried oregano or dried mint (Use oregano or mint)
2 lb boneless, skinless chicken thighs (Patted dry)
1.5 lb cucumbers (Preferably Japanese, Persian, or mini seedless cucumbers)
1 lb ripe tomatoes (Sliced or chopped into bite-size pieces)
2 tbsp extra-virgin olive oil (Plus more as needed for cooking)
4 oz feta (Crumbled; about 3/4 cup)
0.5 cup Kalamata olives (Pitted and halved)

Steps

1
In a large bowl, stir together the Greek yogurt and grated garlic. Season to taste with kosher salt and black pepper. Transfer 1/2 cup of the yogurt mixture to a medium bowl and reserve it for the salad.
2
To the large bowl, add the dried oregano or mint and stir to combine. Season the chicken thighs all over with 1 1/2 teaspoons kosher salt and a few grinds of black pepper.
3
Add the seasoned chicken to the large bowl and turn it until thoroughly coated in the yogurt marinade. Set aside while starting the salad.
4
Smash the cucumbers with the side of a knife until they are craggy and split. Tear them into pieces about 1/2 to 1 inch in size and transfer them to a colander set in the sink.
5
Slice or chop the tomatoes into bite-size pieces. Add them to the cucumbers along with 1 1/2 teaspoons kosher salt. Toss to combine and leave the vegetables to drain; most of the salt will drain away with the liquid.
6
In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium heat.
7
Scrape excess marinade from the chicken. Cook the chicken in batches, adding more oil to the skillet if necessary, until well browned and it releases from the pan, 5 to 7 minutes.
8
Flip the chicken and cook until cooked through, another 5 to 7 minutes. Transfer the chicken to plates to rest.
9
Add the crumbled feta to the reserved yogurt in the medium bowl. Mash with a fork until a chunky paste forms.
10
Shake the cucumbers and tomatoes to remove any excess moisture. Add them to the feta-yogurt mixture along with the halved Kalamata olives, and stir until everything is coated.
11
Taste the salad and season with additional salt and black pepper as needed until the flavors are vivid. Serve the salad alongside the chicken.

Notes

The source suggests that romaine lettuce, bell peppers, mint or dill, toasted walnuts, or thinly sliced red onion can be added as variations. Serve with lemon potatoes or toasted pita. The source does not provide a specific internal temperature for the chicken; cook until cooked through.