Greek-Style Chicken

Greek-Style Chicken
  • 4 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 2:35 Total Time


Add all
  • 3/4 cup
    (190 mL)

    olive oil

  • 1/4 cup
    (60 mL)

    fresh lemon juice

  • 2 Tbsp.
    (30 mL)

    dry oregano

  • 5

    garlic cloves, chopped

  • 1 Tbsp.
    (15 mL)

    soya sauce

  • Salt and pepper to taste

  • 4

    boneless chicken breasts

  • 1/2 cups
    (125 mL)

    firm plain yogurt

  • 1

    cucumber, peeled, seeded and diced

  • 2 Tbsp.
    (30 mL)

    chopped fresh parsley


In a dish, mix 1/2 cup (125 mL) oil, 2 Tbsp. (30 mL) lemon juice, oregano, 3 garlic cloves, soya sauce and pepper together. Add chicken and refrigerate for 2 hrs. (no more than 24 hrs.).

Preheat oven to 325°F/165°C.

In a food processor, mix 3 Tbsp. (45 mL) yogurt, cucumber, 1 Tbsp. (15 mL) oil, remaining lemon juice and garlic together. Stir in remaining yogurt, parsley, salt and pepper by hand. Refrigerate.

In a skillet, heat remaining oil and brown chicken breasts. Then bake about 15-20 minutes.

Serve with yogurt sauce, baked potatoes and a tossed salad.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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