Greek Chicken & Veggies with Coconut Tzatziki

2 serving
45 Minutes


9 ozs Chicken Breast
1/2 Lemon (juiced and zested, divided)
2 tbsps Extra Virgin Olive Oil (divided)
2 Garlic (cloves, minced, divided)
Sea Salt & Black Pepper (to taste)
1/2 Zucchini (large, chopped)
1/3 cup Red Onion (chopped)
1/2 cup Black Olives
1/2 cup Unsweetened Coconut Yogurt
1/8 Cucumber (medium, finely shredded)
1 tbsp Parsley (finely chopped, divided)


Amount per serving


1Preheat the oven to 375°F (190°C). Place the chicken breast and half of the following ingredients into a sealable container: lemon juice, lemon zest, oil, garlic, salt, and pepper. Cover with a lid, shake, and let it marinate for at least 10 minutes while you prepare the rest of the ingredients.
2Add the zucchini, red onion, black olives, and marinaded chicken breasts to a baking sheet. Toss the vegetables with the remaining oil, salt, and pepper to taste. Bake in the oven for 30 minutes.
3Meanwhile, prepare the tzatziki by combining the coconut yogurt, shredded cucumber, remaining lemon juice, remaining garlic, half of the parsley, and salt to taste. Whisk until well mixed.
4Divide the chicken breasts and vegetables evenly between plates. Top with tzatziki and remaining parsley. Enjoy!


LeftoversRefrigerate in an airtight container for up to three days.
More FlavorAdd cooked potatoes, bell peppers, or serve with a pita.
No Coconut YogurtUse Greek yogurt or sour cream instead.