Juicy, flavorful, and served with a side of creamy homemade tzatziki sauce, this Greek-inspired dinner is far from your average chicken dish. This recipe for Mediterranean Chicken with Tzatziki Sauce pairs shredded, pan-seared chicken with fresh corn, zucchini, and an easy-to-make cucumber-yogurt tzatziki with a hint of lemon. A side of warm naan bread provides a perfect vessel for scooping up every last juicy bite.
Firmly squeeze the grated cucumber to remove as much moisture as possible, and avoid a watery tzatziki.
To check if a pan is hot, carefully hover your hand a few inches away from the pan. You should be able to feel the heat.
1 ear corn
1 red onion
2 cloves garlic
⅛ ounce oregano
2 lemons, divided
½ English cucumber
2 boneless skinless chicken breasts
5 ounces chobani Greek yogurt
3 tablespoons olive oil
10″ medium pan
12″ large pan
Rinse all produce. Quarter zucchini lengthwise and cut into ½-inch slices. Shuck corn, discarding husk and silk, and slice kernels off cob into a medium bowl. Peel onion and cut into small dice. Mince garlic. Roughly chop oregano leaves, discarding stems. Halve lemons. Using the large holes of a box grater, grate cucumber; alternatively, finely chop. Pat chicken dry with paper towel.
Season chicken all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer to a plate.
While chicken cooks, place cucumber in paper towels or a clean kitchen towel and gently squeeze out any excess moisture (see Recipe Tip). Add drained cucumber to a medium bowl with yogurt and juice of 1 lemon. Season with ¼ teaspoon salt and pepper as desired, and stir to combine.
Wipe pan from chicken clean and add 1 tablespoon olive oil over medium heat. When oil is shimmering, add zucchini, corn, onion, and garlic. Season with ½ teaspoon salt and pepper as desired. Cook until softened, about 5 minutes. Meanwhile, shred chicken into bite-size pieces using 2 forks or tongs.
Place a large pan over medium-high heat. When pan is hot, add naan and cook until lightly charred, about 2 minutes per side (see Recipe Tip). Meanwhile, in a small bowl, whisk together juice of remaining lemon, oregano, 1 tablespoon olive oil, and ⅛ teaspoon salt.
Add chicken and oregano sauce to pan with vegetables over medium heat. Stir to combine and cook to warm through, about 1 minute. Taste and add more salt and pepper as needed.
Plate chicken and vegetables and serve with tzatziki and naan. Dig in!