Chicken Tzatziki Dinner

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I have been cooking for a long time and I am constantly trying to find new recipes that my kids will tolerate and my husband and I will still enjoy.   It seems like an impossible task most nights.   I scored huge mom points with this simple meal that pleased all of our palates.  My boys really enjoyed the chicken and the rice.  I knew the cucumber-tomato salad would be a fight (too much green) so I just gave them sliced cucumbers and dip instead.  My husband and I really loved the combo of the chicken, rice and cucumber/tomato salad so everyone was satisfied.   I have made a similar meal in the past where I grilled the chicken and made homemade hummus and pita chips.  You can check out that post here.   I hope you enjoy this version of baked Chicken Tzatziki, herb white rice and cucumber-tomato salad as much as my family did.





For chicken marinade:

  • 1/2 cup yogurt (Paleo? Use coconut cream instead)
  • 2 tbsp honey
  • 2 tsp fresh lemon juice + 2 tsp lemon zest
  • 2 tsp hot sauce
  • 1 to 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp freshly ground pepper
  • Pinch salt
  • 4 boneless, skinless chicken breasts

For vegan cucumber relish:

  • 1 English cucumber, halved lengthwise and thinly sliced (about 4 cups)
  • Pinch salt
  • 1 cup seeded, finely diced tomato
  • 1/2 cup finely diced red onion
  • 6 tbsp coarsely chopped and pitted black olives
  • 4 tbsp coarsely chopped fresh parsley
  • 2 tbsp chopped mint
  • 1 garlic clove, minced
  • 4 tbsp extra virgin olive oil
  • 4 tsp fresh lemon juice

**Add in some feta if you are a cheese lover like me:)**


  1. To prepare the marinade, whisk all ingredients together (except the chicken).  Combine the marinade with the chicken breast in a large zip-lock bag or shallow baking dish.  Distribute the marinade over the chicken and chill for 2-4 hours.
  2. To prepare the salad: combine the tomato, onion, olives, mint, dill, garlic, olive oil and lemon juice in a medium bowl. Toss in the cucumbers, then cover the bowl and refrigerate for 1 to 2 hours.
  3. Make 2 cups of white rice (I use a rice steamer).  When rice is done, drizzle with olive oil and sprinkle with fresh mint and parsley.
  4. Remove chicken from zip-lock bag and discard marinade. Place chicken on a baking sheet lined with parchment paper.  Bake at 350 for 20-25 minutes.  Let your chicken rest, slice and serve with white rice and cucumber salad.

Slightly modified recipe courtesy of Style at Home.


Thanks for stopping by~

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