This
delicious Greek Chicken with Cucumber Sauce and Orzo Salad recipes and photos were shared with me by Karen Calanchini, Food
Stylist and Photographer, of
Redding, CA.
Greek Chicken with Cucumber Sauce and Orzo Salad Recipe
Recipe Type: Poultry
,
Pasta,
Cucumber,
Orzo Salad, Chicken
Cuisine: Greek
Yields: 2 to 4 servings
Prep time: 30 min
Ingredients:
2 boneless skinless chicken breasts
1/8 cup
olive oil
1/4 cup dry white
wine (I use dry Vermouth)
1/8 cup freshly-squeezed
lemon juice
Coarse
salt or sea salt
Freshly-ground
black pepper to taste
1/2 teaspoon dried oregano leaves
1/2 tablespoon dried
mint leaves
1 cloves garlic, diced
2 pita rounds or thick flour tortilla shells*
Cucumber Sauce (see recipe below)
Greek Orzo Salad (see recipe below)
Greek Dressing (see recipe below)
Garnishes:
Sliced tomatoes
Thinly sliced red onion
Butter lettuce leaves
* Use homemade, types sold at
Trader Joe’s, or well-stocked grocery stores.
Preparation:
Prepare Cucumber Sauce and refrigerate. Prepare Greek Orzo Salad.
In a resealable plastic bag, marinade chicken breast, in the refrigerator, in
olive oil, white wine, lemon juice, salt, pepper, oregano, mint, and garlic.
Marinade approximately 6 hours or overnight.When ready to cook, remove
chicken from marinade; discard marinade.
Preheat barbecue grill. Grill chicken
breasts approximately 5 minutes per side or until a
meat thermometer registers
an
internal
temperature of 165 degrees F.
(juices will run clear when cut with the tip of a knife). Remove from grill,
transfer chicken to a dish, and cover with aluminum foil for approximately 10
minutes. After 10 minutes, cut the chicken breasts into serving-size pieces.
While the chicken is cooking, either heat
a non-stick pan, brushed with olive oil, and quickly heat pita rounds on each
side until just warmed or heat on the grill along with chicken. Make sure the
pita round are still pliable and not hard.
Transfer each pita round to a serving plate, top with small butter lettuce leaves, chicken, red onion, and
put cucumber sauce on top.
Serve with Cucumber Sauce and Greek Orzo Salad on the side.
Makes 2 servings.
Cucumber Sauce:
1 clove garlic, diced or minced
1/2 teaspoon coarse salt
Freshly-ground black pepper to taste
1/4 cup plain Greek yogurt
1/8 cup non-fat sour cream
1/2 tablespoon freshly-squeezed lemon juice
1/2 teaspoon rice vinegar
1/2 to 1 tablespoon chopped fresh dill
1/4 teaspoon Greek seasoning
1/2 of a English cucumber, seeded and shredded English cucumber
In a bowl, combine garlic, salt, pepper, yogurt, sour cream, lemon juice, rice vinegar, dill, and
Greek seasoning. Adjust seasonings to your taste.
Add the shredded cucumber to the prepared sauce; cover and put into refrigerator for several
hours or overnight.
Greek Orzo Salad:
2/3 cup uncooked Greek Orzo pasta
Chicken broth or stock
2 tablespoons diced red
onion
1 teaspoon dried Greek Oregano
2 tablespoons pitted and sliced Kalamata olives
1/2 cup grape
tomatoes, cut in half
2 to 3 tablespoons feta cheese
1 1/2 tablespoon chopped fresh
parsley
Greek Dressing (see recipe below)
Cook the Greek Orzo in chicken broth according to directions on package. Drain
and let cool.
Once cool, gently stir in the onion, oregano, olive, tomatoes, feta cheese,
and parsley; set aside.
Prepare Greek Dressing. Add to orzo salad mixture, tossing gently, but well.
Cover and refrigerate.
Serve at room temperature.
Greek Dressing:
2 tablespoons extra-virgin olive oil
1/2 tablespoon champagne vinegar
1/2 lemon, juiced
In a small bowl, combine olive oil, champagne vinegar, and fresh lemon, juice;
whisk until combined.
