For the Greek Chicken:
3 Chicken Breast, cut in half lengthwise
1/2 cup lemon juice
2 tablespoons avocado oil (Click here for my favorite brand on Amazon)
3/4 cup full fat Greek yogurt
1 1/2 tablespoon dried oregano
1 teaspoon Kosher salt
1/2 teaspoon black pepper
For the Tzatziki:
2 mini seedless cucumbers finely chopped
1/2 teaspoon kosher salt
1 cup full fat Greek yogurt
3 tablespoons avocado oil (Click here for my favorite brand on Amazon)
2 tablespoons lemon juice
1 garlic clove, minced
US Customary – Metric
Meat Thermometer (Click here for the one I like best on Amazon
For the chicken marinade. Mix all the ingredients in a large bowl.
Add in chicken and toss to coat. Cover and refrigerate for 1 hour.
Heat a large skillet over medium high heat.
Cook the chicken breast for 4 minutes on each side or until the internal meat thermometer reads 165F.
Remove from heat and set aside.
In a small bowl combine all the ingredients for the tzatziki and mix well.
Serve with Greek chicken.