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I wish I could take credit for this marinade, but I completely stole it from my college roommate (sorry Zach if you’re reading this!). I’ve been studying all of my mom’s/home recipes for so long and every now and then I remember them and get excited.
I’ve found that it’s best to let it marinate for as long as possible so it can properly absorb. Shake it whenever you open the fridge and mix well before letting it sit overnight.
If you’re pressed for time, try making it in a skillet so the good ingredients don’t just drip out.
Make your meal even healthier. Tip:
Leaving out the bread here and/or not making it into a wrap (like I usually do) means more room for the good stuff. You can also add a side of wild rice or more vegetables! – I bet you could do this with tofu and fry it in a pan too – if you’re vegetarian/vegan, give it a try!
And of course, making your own homemade tzatziki is MUCH better – and I made it dairy-free!
Click through for the recipe!…
Make 4 servings
INGREDIENTS:
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, minced
– 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, skinless chicken breast fillets
For the tzatziki:
– 1 cup dairy-free yogurt (the closest thing to Greek yogurt you can find)
– 1/2 English cucumber, chopped
– 1 tbsp fresh dill, chopped (more if desired)
– 1 garlic clove, minced
– 1/4 tsp salt
– 1 tbsp olive oil (optional)
For the record:
– 1/2 cucumber pickle
– 1 or 2 Roma tomatoes, sliced
– 1 small red onion, cut into half moons
– optional pita/flatbread
– optional rice
– optional olives
INSTRUCTIONS:
Cut the chicken into bite-sized pieces (about 1 inch cubes) and place in a container with a lid.
Add the remaining marinade ingredients and mix well until evenly distributed.
Let it rest and marinate for at least a few hours, but ideally overnight.
To make the tzatziki, grate the cucumber and then wring out the excess water using either your hands, a fine sieve, or cheesecloth.
Add it to the yogurt along with the chopped dill, garlic and salt and mix. You can now also mix in the olive oil.
This can also be done in advance. (Leftovers are great for sandwiches, roasted veggies, and more!)
After the chicken is marinated:
If grilling, skewer the chicken on metal skewers (if using wooden skewers, be sure to soak them in water first). Grill until the chicken is no longer pink and the outside is crispy. (Don’t cook for too long or it will be dry).
Alternatively, you can cook the sauce in a pan until the chicken is no longer pink.
Serve on a platter, sprinkle red onions and dill on the skewers and serve with cucumber slices, tomatoes and tzatziki on the side. (As well as any other optional pages you’d like!)
ENJOY!
Let us know if you make this recipe by posting it on Instagram or Twitter and using the hashtag #LiveBarreLife! And if there are specific meals, fruits, vegetables, or meats, you’d like to see them on the blog!
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Photos and recipe by: Christine McAvoy
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