I hope that photo makes your mouth water...mine is and it is only 8 am here as I'm typing this! Of course, if you are still stuffed from Thanksgiving and really can't think about food, just save this and check it out later!
If you look up at the top of the page, you'll see the statement about what my blog is all about: "Celebrating the delights of good healthy food and special treats! Sharing recipes, information and experiences." That pretty much sums up my and Mr. ELEB's philosophy on good living and living a healthy life. Everything in moderation. Most of the time we eat healthy. He runs, I bike. We moved to Maui so we could enjoy the outdoors every day of the year.
And, part of good living is enjoying a splurge now and then...like this weekend that we enjoyed at the Kapalua Food and Wine Festival or this chocolate torte. But most of the time, we try to stick to the healthier side of life.
Today's recipe fits in the "good healthy food" category and, always a bonus, it tastes fantastic!
Yield: 6 servings
Time: 60 minutes including marinade time
- 1 1/2 lbs. boneless, skinless chicken breast, cut into large chunks
- 1/3 cup coconut (or olive) oil
- freshly squeezed juice of 2 lemons (about 1/4 cup, reserve 1 TBSP)
- 2 tsp vinegar (red wine, rice, champagne etc)
- 2 tsp dried oregano
- 2 tsp dried thyme
- 1 TBSP dried organic no salt seasoning (I use Kirkland brand-mix of 21 spices and other ingredients including onion, garlic, pepper, parsley, mustard seed, coriander, rosemary, cayenne pepper...)
- 1 cup Fage plain non-fat Greek yogurt
- 1 cup grated cucumber, squeezed dry in paper towels
- 2 tsp fresh chopped dill weed
- 1 tsp minced garlic
- Salt and pepper
- Mix the oil, juice-reserving 1 TBSP, vinegar, and seasonings together and marinate the chicken for 30 minutes (I find any longer than that changes the texture of the chicken and we don't like it as much)
- While the chicken marinates, mix the remaining ingredients together for the tzatziki including the 1 TBSP reserved lemon juice-adding salt and pepper to taste-and refrigerate until ready to serve.
- Preheat oven to 375 degrees.
- Remove chicken from marinade and pat excess marinade off with paper towels.
- Bake for 15 minutes on a rack over a baking pan (see technique here).
- Serve with tzatziki and Greek Salad.
Recipe inspiration adapted slightly from Katherine Martinelli's blog