This grilled chicken recipe is included in my meal plan pretty much every week. I marinate the chicken on Sunday and keep it in the fridge for whenever I’m in need of a quick, healthy meal. It’s a very simple recipe so you can pair it with just about anything from a simple salad, rice or make it into a sandwich.
For the Chicken
Ingredients:
- 4 pieces of thinly sliced chicken breast
- 1/2 cup of greek yogurt
- 2 tbsp of oil
- 1 tbsp of garlic, minced
- 1 tsp of fresh thyme, chopped
- 2 tsp of lime juice
- 1/4 tsp of red chili flakes (optional)
- Salt and pepper to taste
For the Tzatziki Sauce
Ingredients:
- One cup of greek yogurt
- 1 clove of garlic, very finely minced
- 1/4 cup of grated english cucumber (about half a small cucumber) , squeezed of all the juices/liquids
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
- 1 tsp of chopped dill
Instructions:
- Mix all the ingredients for the Tzatziki sauce and let it chill in the fridge. **See note
- Mix everything for the chicken and marinate for 4 hour to overnight. **See note
- Heat a grill pan on medium high heat and add the chicken. Grill for 5 minutes on each side, until cooked through.
- Serve with Tzatziki, with a squeeze of lime.
Note:
- The longer you let the Tzatziki sauce chill in the fridge tastier it gets. You can store it in a air tight container for up to a week.
- You can store the marinated chicken in the fridge for up to 4 days. You can freeze it for up to 2 weeks. Just bring it to room temperature before you grill.