This recipe can be made stovetop using a sauté pan or cooked directly on a charcoal or gas grill.

INGREDIENTS

For the Chicken:

  • 2 Farmer Focus SVO Boneless Skinless Chicken Breasts
  • 1 Lemon (zest half for chicken breasts)
  • ¼ bunch Fresh Oregano (finely chopped)
  • 1 tbsp. Extra Virgin Olive Oil
  • Salt and Cracked Black Pepper (to taste)

For the Yogurt Sauce:

  • 1 c. Greek Yogurt
  • ¼ bunch of Fresh Dill (chopped)
  • 2 tbsp. Capers
  • 1 Lemon (zest half for sauce and juice)
  • 1 tbsp. Extra Virgin Olive Oil
  • Salt and Cracked Black Pepper (to taste)

For the Topping:

  • 1 c. English Cucumber (sliced into fork-ready pieces)
  • 1 c. Grape Tomatoes (halved)
  • ½ c. Kalamata Olives (pitted and halved)
  • 1 Lemon (zest half for sauce and juice)
  • 1 tbsp. Extra Virgin Olive Oil
  • Salt and Cracked Black Pepper (to taste)

 

INSTRUCTIONS

1. Heat the grill or stovetop sauteé pan to medium-high. Dress both chicken breasts with 1 tbsp. of extra virgin olive oil, equal amounts of the zested lemon and fresh oregano, and salt and pepper.

2. Place the chicken on the pan or grill. Flipping one time halfway through, cook to an internal temperature of 165 degrees, about 10-14 minutes.

3. In a mixing bowl, add the Greek yogurt, dill, capers and lemon zest together. Season with salt and pepper. Whisk in the olive oil until it’s completely incorporated.

4. In a small bowl, add the grape tomatoes, olives and cucumber together with olive oil and season with salt and pepper. Plate the chicken breasts and top with the cucumber salad. Serve with the yogurt dipping sauce on the side.

 

Tip: This dish can be prepared ahead of time and served cold, put overtop of greens and use the sauce as a dressing.

Total prep/cooking time: 25 minutes

Serves: 2

Recommended Sides:

  • Hearts of Romaine (Chopped)
  • Marinated Chickpea Salad