Friday night’s dinner also came courtesy of The Mediterranean Table, so that cookbook has already paid for itself. Friday is the night I’m least likely to want to/have the energy to cook. I’d planned this one out, but made one tiny error. The recipe calls for using a rotisserie pre-cooked chicken, but because I work so early, and leave work so early, the rotisserie chickens were just being put on to cook. However, that’s what I have backup chicken for. Yes, backup chicken. We have boneless skinless chicken breasts in the freezer for nights when I just can’t do anything else.
So I went home, defrosted several chicken breasts and made a marinade of lemon juice, olive oil, and 2 heaping tablespoons of my new Greek seasoning blend. (I’m now out, I’ve used so much this week). I let that sit for about an hour and then just baked the chicken. The recipe calls for you to shred the rotisserie chicken, but mine wouldn’t really shred, so I diced it once it was done. The garlic-herb oil was olive oil, garlic and dried oregano warmed.
It was my first time making tzatziki, and it won’t be my last. However, I had a full container of Strauss European Style yogurt, so I wasn’t about to buy a new container of Greek yogurt for one recipe. The European style is runny and thin, so vastly different than Greek. It worked perfectly: I ended up with a tzatziki that is more dressing-like than dip-like. (In fact, this may just be my new salad dressing). It drizzled over the chicken and salad instead of just being plopped on.
The salad was a simple blend of chopped cucumber, tomato, red onion, parsley and mint with a little lemon juice thrown in. The recipe made a lot, so we had it for lunch the next day. It’s even better the next day. I was worried about the mint getting gross, as mint tends to do that, but it was fine (the lemon juice helped maybe?). In fact this would be a great meal to make on a sunday, you could grill the chicken to use, and then there would be plenty of leftovers for lunches for the week. Did I mention ridiculously healthy and good lunches? Yeah, that too.