Past Recipes
Chicken Horiatiki

Chicken Horiatiki with Greek Yogurt–Feta Sauce and Pita Chips

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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

Cooking Steps

  1. Season chicken

    Season chicken

    Preheat oven to 450°F. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired.

  2. Cook chicken

    Cook chicken

    Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear until cooked through and no longer pink, about 6 minutes more. Transfer chicken to a plate and set aside to rest until Step 5.

  3. Prepare ingredients

    Prepare ingredients

    While chicken cooks, stack pita breads and quarter. Rinse all produce. Halve cucumbers lengthwise, then cut crosswise into ¼-inch half-moons. Halve grape tomatoes. Roughly chop dill and oregano leaves, discarding stems. Halve lemon. Peel onion, halve, and thinly slice up to half (save remainder for another recipe).


  4. Make vinaigrette and toast pita

    Make vinaigrette and toast pita

    In a large bowl, whisk together red wine vinegar, dill, oregano, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine. Add sliced onion and stir to coat; set aside. On a baking sheet, toss pita wedges with 2 teaspoons olive oil and ⅛ teaspoon salt. Arrange in a single layer and bake until golden and toasted, 8-10 minutes.

  5. Make sauce and shred chicken

    Make sauce and shred chicken

    While pita toasts, in a small bowl, whisk together Greek yogurt, juice of ½ lemon (save remainder to brighten a glass of water), ¼ teaspoon salt, and pepper to combine. Add feta. Using a fork, mash until mostly smooth. Once rested, remove and discard skin from chicken; shred using 2 forks or roughly chop (the skin helped keep the chicken moist as it cooked, but could create a chewier texture in your horiatiki, so we recommend removing it).

  6. Plate chicken horiatiki

    Plate chicken horiatiki

    To bowl with onion, add olives, pepperoncini, shredded chicken, cucumbers, and tomatoes; toss to coat. Divide chicken horiatiki between serving plates. Drizzle over Greek yogurt–feta sauce and serve with pita chips for scooping. Dig in!

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