Ingredients
1 medium red onion, thinly sliced
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
3 boneless, skinless chicken breasts (1 1/2 pounds total), cut into 1-inch pieces
2 teaspoons finely grated lemon zest, plus 4 teaspoons lemon juice (from 2 lemons)
2 teaspoons dried oregano
1/2 English cucumber, halved crosswise and thinly sliced
2/3 cup nonfat plain Greek yogurt
1/4 cup chopped fresh parsley leaves
4 teaspoons extra-virgin olive oil
1 pint grape or cherry tomatoes, halved (2 cups)
Cooked long-grain white rice, for serving
Preparation
In a medium bowl, combine onion and vinegar; season with salt and pepper. In another medium bowl, combine chicken, lemon zest, and oregano; season with salt and pepper.
In a third medium bowl, make tzatziki: Combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper.
In a large nonstick skillet, heat oil over medium-high. Add chicken and cook until golden brown and cooked through, about 10 minutes. Add tomatoes to pickled onions and serve with chicken, tzatziki, and rice.
