This Greek Chicken recipe is so simple and good! Fire-up the grill for a recipe that’s full of incredible flavor!

Greek Chicken and Tzatziki Pasta Salad

Prep Time 00:20 Inactive Time 03:00 Cook Time 00:10 Total Time 03:30

Serves 6

Flavorful Greek spices and a tangy marinade bring incredible flavor to the chicken breasts in this recipe.

Ingredients

6 small-medium boneless, skinless chicken breasts
1/3 cup extra virgin olive oil
3 tbsp apple cider vinegar
1-2 tbsp freshly squeezed lemon juice
2-3 sprigs fresh oregano
2 tbsp Greek seasoning ( I use one from Spice and Tea Exchange-it's wonderful on chicken and potatoes)

6 oz. low-fat plain Greek yogurt
1/4 cup extra virgin olive oil
1 tbsp chopped fresh dill
1 tbsp lemon juice
1 tsp sea salt
1/2 tsp freshly ground pepper
3 garlic cloves
16 oz uncooked penne pasta (I use Dreamfield's lower carb pasta -it's delicious)
1 cup pitted kalamata olives, drained
2 cucumbers peeled, seeded and sliced
3/4 cup sun-dried tomatoes in oil, drained and chopped
9 oz jar marinated artichoke hearts, drained and chopped
1 1/2 cups crumbled feta cheese (I go for whole feta...more flavor and creamier)

In a large bowl, combine above ingredients (except chicken) with a whisk. Add boneless chicken breasts and marinate at least 3 hours, or up to 10 hours.
Meanwhile, make pasta salad (directions below)
Grill marinated chicken over medium-high heat about 4 minutes each side, until internal temperature reaches 160 degrees.
Allow chicken to rest for 10 minutes before serving to retain moisture.
Serve over pasta salad.

Process first 7 ingredients in a food processor 30 seconds or until thoroughly blended. Transfer to a bowl, cover and chill for 1 to 24 hours.
Cook pasta according to package directions; drain and rinse with cold water.
Place cooled pasta in a large bowl. Stir in olives and next 3 ingredients until well blended.
Add yogurt mixture and stir until well coated. Gently stir in feta.
Cover and chill at least 1 hour, or until ready to serve.

by Amee Livingston

Pasta Salad recipe is from Southern Living magazine, June 2012 - Tangy Tzatziki Pasta Salad

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