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Easy and Healthy Chicken Tzaziki Recipe

Well as promised, today is about simple and healthy, but most of all delicious. This is a very easy recipe that you can make that the longer you let sit the better it is (within reason.) First Let’s talk about how prep. There is a French culinary term called mise en place that literally translates into “putting into place.” It is the art of prep. The dicing of the veggies that need to be diced and the measuring of every ingredient. If you master this concept you will have a much easier time being able to CLEAN AS YOU GO. Yes you heard me right, your work station as you begin the prep and cooking of every meal should be cleaned as you go. One very easy way to do this is to buy yourself a bench scraper. You can get them at target or any culinary store. It makes getting the ingredients from your cutting board to you bowl a cinch.

Next thing we can talk about is knife cuts. At a later date I will be giving a rough tutorial of how I cut and prep my vegetables without cutting all my fingers off but until then we will talk about the dice which is what I use to cut the cucumber for this recipe.

The rough chop is how I prepped the dill in this recipe and I used a garlic press to prep the garlic. For this recipe I do not like to mince the garlic which is what many recipes call for. A mince means to basically take your knife and run it through whatever ingredient you are chopping and giving it a very tiny dice to create grain size pieces. To run your knife through something means to rock the knife through with your fingers away from the blade back and forth through a pile you have created as I did with the dill with the rough chop.

For this recipe though, garlic is too strong of a flavor to leave in pieces so instead I utilize the garlic press. The garlic press will push the garlic clove through so it is almost a paste. It mixes better with the other ingredients this way. To stay organized, put all the ingredients in proper form and prep and then put aside in bowls so you can easily mix them and clean up after yourself. This recipe I am winging as always but here is what I ended up using.

-1 Cup of Greek Yogurt

-1 table spoon of paprika

-1 teaspoon of salt

-A medium bunch of fresh Dill

-2 cloves of garlic

- ½ of a Lemon

-1 teaspoon fresh ground pepper

To make sure you don’t get seeds from the half of a lemon you juice, make sure to use your hand as a strainer and squeeze over a prep bowl. Before juicing, roll the lemon back and forth on the cutting board to soften it.

To ensure stability in your cutting board, wet one paper towel and fold it in half. Pick up your cutting board and place the wet towel on the counter. Then set your cutting board on top of the wet paper towel and your cutting board will be a sturdy surface for you to cut on. The beauty of this recipe is that now that you have prepped the ingredients. put in a bowl, stir and you are ready to go,

Now Let’s talk about chicken. The chicken recipe I am using tonight Is easy and tasty and in addition extremely healthy.

For this recipe I use boneless skinless chicken breasts. In a slow cooker on high add 1 cup of chicken stock or chicken bone broth. Then add 2 small splashes of white vinegar and 1/8 cup of either orange juice, grapefruit or pineapple juice, Paprika, garlic salt, salt and pepper.

Take two chicken breasts and salt and pepper each side after washing and patting dry with a paper towel. Place in the slow cooker for approximately one hour as long as its cooked through and still juicy. After it has cooked, remove from the crock pot and put on the cutting board. Rough chop the chicken until it resembles the consistency of pulled chicken or shredded.

To serve, warm up store bought pita, put chicken on with a scoop of tzatziki and enjoy. You can also add extra health benefits by replacing the pita with a raw cabbage leaf that you use as a wrap. Serve and enjoy.

This is what my recipes to start. Hope you enjoy. And as always, be good to your body and your body will be good to you.