Lemony herbed grilled chicken breast with cucumber and cherry tomatoes. Wrapped in flour tortillas and topped with Greek yogurt, mint and feta sauce, these make for a nice summery dinner.
For the chicken
2 boneless, skinless chicken breasts approx 750 grams
2 tablespoons EVOO
juice of 1 lemon
coarse sea salt
For the feta sauce
3 small Greek yogurts unsweetened
1 large chunk of feta (size of a deck of cards) crumbled
10 mint leaves chiffonade
1 clove garlic, grated using a microplane
coarse sea salt
cracked black pepper
8 flour tortillas
1 large cucumber, cut in half and sliced
cherry tomatoes cut in half
Place the chicken breasts in a large ziplock bag along with the EVOO, lemon juice, thyme, oregano, salt and pepper. Place in fridge and let marinate a couple of hours. I usually do this in the morning before work.
Just before cooking the chicken, combine the yogurt, feta, EVOO, mint and grated garlic in . Add salt and pepper to taste. Place in fridge to chill.
Heat a cast iron skillet or plancha over medium heat. Brush the skillet with a little oil. Remove the chicken from the ziplock bag and pat dry with a paper towel. Discard the marinade. When the skillet is hot, add the chicken to the pan. Cook for approximately 5-7 minutes per side until the chicken done. Remove from pan. Let rest for 5 minutes and then slice thinly.
Clean the skillet and return to the heat. Brush the skillet with a little oil. Place a tortilla in the pan and warm for a couple of minutes until it starts to puff slightly and gets a little color. Flip and warm for a minute or so on the other side. Repeat with the remaining tortillas.
Top each tortilla with sliced chicken followed by a bit of cucumber and tomato. Top with feta sauce. Serve immediately. Alternatively you can serve the chicken on a platter along with the cucumber and tomato, feta sauce and tortillas so your guests can assemble for themselves. Easier for an informal dinner party.