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Chicken Horiatiki

Chicken Horiatiki with Greek Yogurt–Feta Sauce and Pita Chips

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On the menu July 14 — July 20

Time and time again, horiatiki proves to be a Plated customer favorite. Here, we start with the classic Greek salad of cucumber, tomato, and red onion in an herby red wine vinaigrette, then add tangy pepperoncini and Kalamata olives. For a welcome spin on tzatziki, drizzle over a lemony feta and Greek yogurt sauce, then scoop up the ultimate bite with crunchy homemade pita chips.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

  • Calories 780
  • Protein 54g
  • Total Carb 52g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless skin-on chicken breasts
    • 2
    • boneless skin-on chicken breasts
  • pita breads
    • 2
    • pita breads
  • Persian cucumbers
    • 2
    • Persian cucumbers
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • dill
    • 1/8 ounce
    • dill
  • dill
    • 1/8 ounce
    • dill
  • oregano
    • 1/8 ounce
    • oregano
  • oregano
    • 1/8 ounce
    • oregano
  • lemon
    • 1
    • lemon
  • red onion
    • 1
    • red onion
  • red wine vinegar
    • 2 tablespoons
    • red wine vinegar
  • nonfat Greek yogurt
    • 1 container
    • nonfat Greek yogurt
  • crumbled feta cheese
    • 2 ounces
    • crumbled feta cheese
  • Kalamata olives
    • 1 tablespoon
    • Kalamata olives
  • sliced pepperoncini
    • 1/4 cup
    • sliced pepperoncini

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • baking sheet