Greek Chicken with Tzatziki

I love, love Greek/Mediterranean food. Hummus, tabbouleh, stuffed grape leaves….I could go on and on. We have a locally owned Mediterranean restaurant that makes baba ganoush like nobody’s business. I can’t even come close to replicating it…not sure what their secret is but it quite possibly could be a crack rock.

When I realized I have never posted about this recipe I was a bit surprised…this is one my very favorite chicken dishes. I had it for the first time about 10 years ago and it’s on my regular rotation. I always see recipes for Greek chicken that involve potatoes, but for some reason that doesn’t appeal to me. Couscous and chicken, however, is a big fat Yes.

This is actually a pretty healthy dish – a combination of good fats, lean protein and of course, fat free Fage Greek yogurt. Eating absolutely delicious food that also gives you health benefits, to me, is Good Living.

My husband isn’t crazy about this because of the olives and feta, but he just picks them off. More of the yumminess for me.


Greek Chicken with Tzatziki

1 lb boneless, skinless chicken breasts

2 garlic cloves, minced

16 oz can petite diced tomatoes, drained

1 4 oz can sliced black olives

1/2 cup hearty red wine such as Merlot or Cabernet

1/2 cup chicken stock

3 oz Feta cheese, crumbled

3.5 oz container Fage Plain Yogurt

1/2 hothouse cucumber, diced

1 tsp dill (you can use dried if you don’t have fresh)

1/2 lemon, juiced

Olive oil

1 cup couscous (I used tomato couscous), cooked according to the package

Fresh pita bread

In a large pan bring about 2 tbsp of olive oil over medium heat, add garlic and saute until fragrant. Yes….until you can smell it.

In a small bowl, combine the yogurt, cucumber, dill and lemon juice. Stir well and refrigerate.

Add the chicken and brown on both sides. Add the tomatoes through chicken stock. Please, please don’t skimp on the wine – it gives it a flavor depth that nothing else can really do. Bring to a simmer and cover. Simmer over medium low for about 15 minutes, basting the chicken every now and then with the liquid until chicken is thoroughly done. Remove from heat.

Serve the chicken over couscous with a healthy ladle full of tomatoes and olives, and sprinkle plenty of feta on top.


Use the tzaziki as a dip for pita bread….


Or do like me and pretty much eat it all together 😉


~Dixie Chik~

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here:


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 2 Comments

  1. carolinaheartstrings

    That looks so yummy. What great pictures. Come visit us. We have a terrific pumpkin cheesecake today.

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