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 Encore Recipe showcases tzatziki, a refreshing cucumber yogurt dip that we love on pretty much everything. Here, homemade tzatziki is served alongside pan-seared chicken, peak season veggies, and warm pita. You may not be on the beaches of Santorini, but this meal is 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
  • Chobani nonfat Greek yogurt
    • 1 container
    • Chobani nonfat Greek yogurt
  • naan breads
    • 2
    • naan breads

What You’ll Need

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


Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse all produce. Quarter zucchini lengthwise, then cut crosswise into ½-inch pieces, discarding ends. Roughly chop oregano leaves, discarding stems. 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, and slice kernels off cob into a bowl. 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 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 chicken to a plate and set aside. Wipe pan clean and reserve 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 medium bowl. Add yogurt, juice of 1 lemon, ¼ teaspoon salt, and pepper as desired, and stir to combine. Set 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. Sauté, stirring, until vegetables have softened, about 5 minutes. Meanwhile, roughly chop chicken or shred using 2 forks.

  5. Char Naan and Make Sauce

    Char Naan and Make Sauce

    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 and 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 combine.

  6. Season and Plate Chicken

    Season and Plate Chicken

    Reduce heat under pan with vegetables to medium, add shredded chicken and oregano sauce, and stir everything to coat. Cook to warm through, about 1 minute. Taste and add salt and pepper as desired. Divide chicken and vegetables between serving plates. Enjoy with pieces of naan for scooping and tzatziki for dipping.

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