Description
Juicy Mediterranean-style chicken paired with colorful pan-fried bell peppers and creamy homemade tzatziki for a vibrant, satisfying meal.
Ingredients
Scale
- 1.5 lbs boneless chicken thighs
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium red onion, sliced
- 1/2 large cucumber, grated
- 1 cup Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 teaspoon white vinegar
- Cooked rice or pita (optional for serving)
Instructions
- Heat a skillet over medium-high heat with a drizzle of olive oil.
- In a bowl, mix chicken thighs with olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper. Marinate for 15 minutes.
- While chicken marinates, slice peppers and onion. Grate cucumber and squeeze out excess moisture.
- Cook marinated chicken in skillet for 5–6 minutes per side until golden and cooked through. Remove and rest.
- In the same pan, cook the veggies until tender and slightly charred, about 5–7 minutes.
- Mix yogurt, cucumber, dill, garlic, vinegar, and lemon juice to make tzatziki. Season with salt.
- Slice rested chicken and layer over rice or pita with veggies. Top with tzatziki and garnish as desired.
Notes
- Let the chicken marinate longer for deeper flavor.
- Make tzatziki a few hours ahead to intensify flavor.
- Use fresh herbs like dill or parsley to brighten the dish.