Pan Roasted Chicken Breast with Tzatziki Cucumber Salad

We had this dish last night and it was so good, I had to post it first thing today.  After the chicken was cooked and cubed, we placed a layer of rice, followed by the chicken cubes and spread the salad over the top of everything.  It was amazing!  It made enough for all four of us (which includes 2 teenage boys), and we had leftovers for my wife to take to work with her today.

Ingredients

• 4 Chicken breasts
• 1 Cup Tzatziki sauce
• Juice of one lemon
• 4 Sprigs mint minced (leaves only)
• 3 English cucumbers (peeled and sliced)
• 2 Tablespoons olive oil (plus more for the pan)
• 2 Cups white rice
• Salt and pepper to taste

Directions

For Chicken:
When we made this, we didn’t have any chicken breast defrosted, so we just put them in a pan with salt, pepper and some chicken stock, boiling them until ready.  Ideally, you’d want to put a nice sear on them.

1. Preheat oven to 425 degrees
2. Heat olive oil in a pan to medium high heat
3. Season the chicken breasts on both sides with salt and pepper.
4. Sear the chicken on all sides and transfer to the oven, cook until thickest part of the chicken is 160 degrees (about 15 minutes)

For the salad:

1. In a large bowl, whisk the tzatziki sauce, lemon juice and mint until combined
2. Add 2 tablespoons Olive Oil and cucumber slices

07 Feb This entry was published on February 7, 2012 at 8:10 am. It’s filed under Chicken, Greek, Rice and tagged chicken breast, chicken breasts, chicken cubes, cucumber, cucumber slices, greek, rice, salt and pepper, salt pepper, tzatziki. Bookmark the permalink. Follow any comments here with the RSS feed for this post.