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I wish I could take credit for this marinate, but I totally stole it from my university roommate (sorry Zach if you’re reading this!). I’ve had it in with all the recipes from my mom/home for such a long time and every now and then, I remember it and get excited.
I have found it best to let it marinate for as long as you can so it can really soak it up, giving it a shake whenever you open the fridge and a good mix before it sits overnight.
If you’re pressed on time, try cooking it in a pan, so the good stuff doesn’t just drip off.
Make Your Meal Even Healthier Tip:
Skipping the bread here, and/or not making it into a wrap, (like I tend to do) means more room for the good stuff. You could also add a side of wild rice or more veggies! – I bet you could do this with tofu, and brown it in a pan too – if you’re veg/vegan, give it a try!
And of course, making your own homemade tzatziki is SO much better – and I made it dairy-free!
Click through for recipe!…
Make 4 Servings
For the Marinade:
– 1/4 cup lemon juice (1 to 1.5 lemons)
– 1/4 cup olive oil
– 1/4 cup vinegar
– 2 or 3 cloves of garlic, minces
– 1/2 tsp dry mustard
– 1/2 tsp paprika
– 1/4 tsp dried sage
– 1/4 tsp savory
– 1/4 tsp dried thyme
– salt and pepper
– 2 large, boneless and skinless chicken breasts
For the Tzatziki:
– 1 cup dairy-free yogurt (closest to greek-style yogurt you can find)
– 1/2 english cucumber, shredded
– 1 tbsp fresh dill, chopped (more if you prefer)
– 1 clove garlic, minced
– 1/4 tsp salt
– 1 tbsp olive oil (optional)
For the Platter:
– 1/2 cucumber cucumber
– 1 or 2 roma tomatoes, sliced
– 1 small red onion, sliced into half-moons
– optional pita/flatbread
– optional rice
– optional olives
Cut the chicken into bite sized pieces (about 1 inch cubes) and place in a container that has a lid.
Add the rest of the marinate ingredients, and then mix well until it is all evenly distributed.
Let sit and marinate for at least a few hours, but ideally overnight.
To make the tzatziki, grate the cucumber and then wring the excess water out, either with your hands, a fine sieve, or cheese cloth.
Add it to the yogurt, along with the chopped dill, garlic, salt and then mix together – you can mix in the olive oil now as well.
This can be made ahead of time as well. (Leftover are great on sandwiches, for roasted veggies and more!)
After the chicken is marinated:
If you’re bbq’ing, skewer the chicken on metal skewers (if using wooden, be sure to soak them in water ahead of time). Grill until the chicken is no longer pink and the outsides are starting to crisp. (Don’t overcook or it will get dry).
Alternatively you can cook in a pant with the sauce until chicken is no longer pink.
Serve on a platter, with red onion, and dill, sprinkled on top of the skewers, and with cucumber slices, tomato and tzatziki on the side. (As well as any other optional sides you’d like!)
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you’d like to see on the blog!
photos and recipe by: Christine McAvoy