INGREDIENTS
Chicken:
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp vinegar
1 tbsp Greek seasoning (see notes below)
1/4 tsp sea salt
Tzatziki:
8 oz full-fat plain Greek yoghurt
1/2 medium Persian cucumber, grated
2 cloves garlic, grated
Zest of 1 medium lemon
1 tbsp fresh lemon juice
2 tbsp minced fresh dill
Sea salt, as needed
Black pepper, as needed
Vinegar Dressing
3 tbsp olive oil
1 tbsp vinegar
1 tsp minced fresh oregano
Sea salt, to taste
Toppings :
1 large Persian cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup thinly sliced red onion
1/3 cup pitted Kalamata olives
4 oz feta cheese, crumbled
Method:
To make the chicken, combine the chicken, oil, lemon juice, vinegar, Greek seasoning, and salt in a sealable container. Marinate the chicken in the refrigerator for 30 minutes or up to overnight.
To make the tzatziki, stir together the yoghurt, cucumber, garlic, lemon zest, lemon juice, dill, salt, and black pepper in a medium bowl. Refrigerate the tzatziki until you are ready to serve.
Heat a 10-inch (25-cm) or larger cast-iron skillet over medium-high heat. Add the chicken and marinade to the skillet. Cook the chicken for 3 to 4 minutes per side, until it is brown and its internal temperature reaches 165°F (74°C).
To make the red wine vinegar dressing, whisk together the oil, vinegar, oregano, and salt in a small bowl.
Top the chicken with the cucumber, tomatoes, onion, olives, and feta cheese. Pour the red wine vinegar dressing and top each bowl with the tzatziki just before serving.
