Past Recipes
Mediterranean Chicken

Mediterranean Chicken with Corn, Zucchini, and Tzatziki Sauce

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Inspired by the vibrant flavors of Greek cuisine, this summery Popular Recipe showcases tzatziki, a refreshing cucumber-yogurt dip that we love on pretty much everything. Here, homemade tzatziki is served alongside pan-seared chicken, sautéed veggies, and warm pita. You might not be on the beaches of Santorini, but this meal will get you pretty close...

  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
  • Calories 740
  • Protein 60g
  • Total Carb 73g
  • Total Fat 24g

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

Ingredients & Equipment

What we send

  • zucchini
    • 8 ounces
    • zucchini
  • oregano
    • 1/8 ounce
    • oregano
  • lemons
    • 2
    • lemons
  • English cucumber
    • 1/2
    • English cucumber
  • ear corn
    • 1
    • ear corn
  • red onion
    • 1
    • red onion
  • garlic
    • 2 cloves
    • garlic
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • nonfat Greek yogurt
    • 1 container
    • nonfat Greek yogurt
  • naan breads
    • 2
    • naan breads

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • 12" large pan


Soy, Egg, Milk, Tree Nuts, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Quarter zucchini lengthwise, then cut crosswise into ½-inch pieces, discarding ends. Strip oregano leaves, discarding stems, and roughly chop. Halve lemons. Using the large holes of a box grater, grate cucumber into a medium bowl; alternatively, finely chop. Shuck corn, discarding husk and silk; slice off kernels, discarding cob. Peel onion and cut into small dice. Mince garlic.

  2. Cook chicken

    Cook chicken

    Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons 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 chicken to a plate and set aside to rest. Wipe pan clean and reserve, off heat, for sautéing vegetables.

  3. Make tzatziki

    Make tzatziki

    While chicken cooks, place grated cucumber in paper towels or a clean kitchen towel and gently squeeze out any excess moisture. Return drained cucumber to bowl and stir in Greek yogurt, juice of 1 lemon (or use less, as desired), ¼ teaspoon salt, and pepper as desired to combine. Set tzatziki aside until ready to serve.

  4. Sauté vegetables

    Sauté vegetables

    Return pan from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add zucchini, corn, onion, and garlic. Season with ½ teaspoon salt and pepper as desired and sauté, stirring, until vegetables have softened, about 5 minutes. Meanwhile, roughly chop rested chicken or shred using 2 forks.

  5. Char naan and make dressing

    Char naan and make dressing

    Place a large pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add naan, working in batches as needed. Toast until lightly charred and warmed through, about 2 minutes per side. Meanwhile, in a small bowl, whisk together oregano, juice of remaining lemon, 1 tablespoon olive oil, and ⅛ teaspoon salt to make dressing.

  6. Finish and plate chicken

    Finish and plate chicken

    Reduce heat under pan with vegetables to medium and add shredded chicken and oregano dressing. Cook, stirring, to warm through, about 1 minute more. Taste and add salt and pepper as desired. Divide Mediterranean chicken and vegetables between serving plates and enjoy with pieces of naan for scooping and tzatziki for dipping or drizzling.

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