Tzatziki Chicken
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
In a large bowl, stir together all of the sauce ingredients. Remove half of the sauce and set aside.
Add the chicken thighs to the bowl, turning them over to coat. Marinate in the refrigerator for at least 4 hours, preferably overnight.
Place the chicken on a baking sheet covered in aluminum foil or parchment paper. Bake in a preheated 400°F (200°C) oven for about 20 minutes or until the internal temperature reaches 170°F (77°C).
In the meantime, add the diced cucumber and chopped mint to the reserved sauce.
Using a mandolin or paring knife, cut the other 2 cucumbers in ribbons lengthwise. Season with salt and pepper and top with fresh mint.
Cut the pita bread in triangles.
Serve the chicken with the cucumber ribbons, pita triangles and tzatziki sauce.
Nutrition Info
| Per 500 g serving | Amount |
|---|---|
| Calories | 420 |
| Protein | 33 g |
| Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrate | 49 g |
| Fibre | 4 g |
| Sugar | 9 g |
| Cholesterol | 105 mg |
| Sodium | 630 mg |
| Per 500 g serving | % Daily Value |
|---|---|
| Potassium | 26 |
| Calcium | 25 |
| Iron | 25 |
| Vitamin A | 20 |
| Vitamin C | 25 |
| Vitamin B6 | 31 |
| Vitamin B12 | 46 |
| Folate | 50 |
| Zinc | 44 |
