Intro

I checked the mailbox several times a day once Sara mentioned her book was in the mail. With every rumble of an engine that had the possibility of being a delivery truck I ran down the stairs hoping to greet the delivery man with book in hand. I was wrecked with jealousy when I saw the images of the book popping up in the hands of others when I had yet to receive mine. And then it came. I eagerly flipped through the pages with each more beautiful than the last. Instantly recipes were marked, pages were creased to hold their place and splatters dotted the page as they do with well-loved cookbooks.

While Sara and I have only met in person a few times over the course of one weekend, I consider her a dear friend. With regular pep talks over the phone or email, a dependable ear when I need to vent off some frustrated steam and the tear-filled eyes I had when seeing for the first time their new book, The Sprouted Kitchen, Sara is the very definition of a friend.

I couldn’t be more proud for the stunning book Sara and Hugh have created. The book is a beautiful tribute to nutritious, whole food with inventive recipes that leave me inspired and rapidly creating a grocery list.
This recipe was one of many that I marked through my first scan of the book’s pages. Regardless of the few ingredients that make up the list for this recipe the entire dish is loaded with fresh flavor and because of the few simple ingredients our dinner came together very quickly. My kids eagerly ripped at the tender and flavorful chicken continually asking for seconds, then thirds until nearly bones remained.

Thank you Sara and Hugh for continually inspiring us with incredible food, stunning images and your kindness that far extends beyond the screen.

 

Tzatziki
Sara says to avoid adding the lemon juice, salt and yogurt too far before serving as the cucumbers will release quite a bit of juice. But if you are serving this to a crowd, feel free to combine the cucumber, onion, garlic and herbs then refrigerate until ready to mix in the rest and serve with the chicken. 

2 English cucumber
¼ red onion, finely diced
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
1 garlic clove, minced
⅓ cup whole-milk Greek yogurt
3 tablespoons freshly squeezed lemon juice
sea salt and pepper

To make the tzatziki, slice the cucumbers in half lengthwise. Use a small spoon to scoop out the seeds in the center. Slice each half lengthwise into four or five long sticks, then dice. You should have about 3 cups. In a mixing bowl, stir together the cucumbers, red onion, mint, dill, and garlic. Add the yogurt, lemon juice and ½ teaspoon of salt, and pepper to taste.
Serve a large scoop of the tzatziki along side the grilled chicken.

Tomato Salad with Mint
I had a couple pints of beautiful heirloom cherry tomatoes lying around so I made this quick salad using many of the same flavors as Sara. Had I had a bit of Feta in my fridge I would have added that as well.

2 – 3 cups halved cherry tomatoes
1 tablespoon roughly chopped fresh mint
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons olive oil
salt and pepper

Combine everything in a small bowl. Taste and adjust seasonings as desired.

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Greek grilled chicken with tzatziki

adapted from The Sprouted Kitchen: A Tastier Take on Whole Foods

Marinade
In the book Sara marinates and grills 4 boneless and skinless chicken breast. I have been on a whole-grilled chicken kick lately so I went that route. I made a bit more of the marinade and let it bathe in the herbal mix for several hours before grilling.

1 cup whole-milk Greek yogurt
1 lemon, juice and zest
2 teaspoons ground cumin
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped fresh mint leaves
3 garlic cloves, roughly chopped
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon freshly ground pepper

1 whole chicken, backbone removed in order to lay flat on the grill

Mix all the ingredients together and toss with the chicken. Let marinate for at least 15 minutes or for several hours in the fridge.
* If using chicken breasts Sara says to pound them out to an even ½” thickness.

Once marinated grill over medium-high heat until cooked through or the chicken reaches an internal temperature of 165* – 170*F. Let rest while you finish the tzatziki.

 

Tzatziki
Sara says to avoid adding the lemon juice, salt and yogurt too far before serving as the cucumbers will release quite a bit of juice. But if you are serving this to a crowd, feel free to combine the cucumber, onion, garlic and herbs then refrigerate until ready to mix in the rest and serve with the chicken. 

2 English cucumber
¼ red onion, finely diced
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
1 garlic clove, minced
⅓ cup whole-milk Greek yogurt
3 tablespoons freshly squeezed lemon juice
sea salt and pepper

To make the tzatziki, slice the cucumbers in half lengthwise. Use a small spoon to scoop out the seeds in the center. Slice each half lengthwise into four or five long sticks, then dice. You should have about 3 cups. In a mixing bowl, stir together the cucumbers, red onion, mint, dill, and garlic. Add the yogurt, lemon juice and ½ teaspoon of salt, and pepper to taste.
Serve a large scoop of the tzatziki along side the grilled chicken.

Tomato Salad with Mint
I had a couple pints of beautiful heirloom cherry tomatoes lying around so I made this quick salad using many of the same flavors as Sara. Had I had a bit of Feta in my fridge I would have added that as well.

2 – 3 cups halved cherry tomatoes
1 tablespoon roughly chopped fresh mint
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons olive oil
salt and pepper

Combine everything in a small bowl. Taste and adjust seasonings as desired.

32 Responses to “Sprouted Kitchen’s Greek grilled chicken with tzatziki”

  1. Megan Gordon

    Beautiful! Beautiful! I agree: I haven’t been this excited about a cookbook in a very long time. And I had this one bookmarked as well, so now I’m doubly excited to make it. Hope you’re having a good week, Ashley (we should cook something for Booklarder event? Yes? Let’s talk). xx

  2. Kasey

    I was anxiously anticipating the book, too. Matt kept asking me, “What are you waiting for?? You’re never this eager for the mail to come!” I was also jealous seeing snapshots of it arriving on other people’s doorsteps. What a lovely tribute, to a truly inspiring couple.

  4. tracy

    hahaha!!! I couldn’t wait for my copy also! It’s such a lovely/inspiring book. I have this recipe and several other ones bookmarked too!

  5. Shanna

    You kill me with your talent, Ashley. These photos are so, so good. And I love the way you wrote about Sara here. Lovely!

  6. Nicole Franzen

    I just got the book today, cant wait to start cooking from it. She already inspired me to make something this evening 🙂 this was def on the list. x

  7. Mince & Type

    Ooo this looks delicious! I know my husband will love it too. Love your photos of the cucumber and cherry tomatoes too 🙂

  9. Gray

    Love love love Sprouted Kitchen…this book looks absolutely beeeeyooootiful.

    @graylinsample

  10. sara

    oh man. where to start. first off, YOU are just the friend I need. You are sincere and kind and more encouraging than friends I’ve known my entire life. THANK YOU for being my cheerleader and for letting me vent my plethora of insecurities to you.
    If there is a second book someday, can I hire you as photographer? I mean, Hugh may be sort of offended but seriously, you are incredible. So so so talented. LOVE the photos. I’m really grateful for your kind words, for sharing this recipe and for most of all, being the most wonderful sort of friend. I am lucky to know you.

  11. Jess

    I am beyond excited to get my hands on Sara and Hugh’s beautiful book, and I am loving this sneak peak! The chicken looks asolutely marvelous.

  12. Margherita

    Tzaziki goes so well with grilled meats. Its freshness is a perfect combination with the dryness/crunchiness of the meat!

  14. Gourmet Goddess

    Love your blog and I read it often .

    However, I feel I need to let you know that traditional tzatziki is not made with cubed cucumber but grated cucumber that is then squeezed of all its liquid and or allowed to strain overnight in the fridge.

    Youare using the correct type of cucumber, you would peel the skin, scrape out the “seed” portion then coarse grate on a box grater, squeeze between your hands and then I usually place it on a paper towel draped over a small sieve and in a small container and allow as much liquid to drain away as possible.

    I recommend Fage 0% , it has the perfect consisitency and it does not need to be strained.

    I am Greek and I enjoy tzatziki on a regular basis and my family especially enjoys it with grilled chicken or flank steak.

    thank you for a great blog.

    GG

  15. Eileen

    That chicken sounds delicious! I’m looking forward to getting my hands on this book–all the blog previews have me salivating. 🙂

  16. fabiola@notjustbaked

    I cherish a good friendship and am so grateful to have a couple, the good ones can be few and far between. This post is lovely, sweet, and I just love your sincere writing style. Your support of Sara and her book is so awesome, and amazing! I wrote these ingredients down as I am going to the store today. My households fave is Tzatziki, I can’t wait to dig in!

  17. Suzanne Perazzini

    I love reading about your friendship and Sara’s response. How wonderful and supportive your friendship is. I also think Hugh’s photography is amazing but so is yours.

  19. Rachel@food-hugs.com

    The Sprouted Kitchen is something I MUST buy in the very near future!

    Your pictures are fantastic! Check out my blog (food-hugs.com) in the next few weeks; I’ll already planned on making Greek chicken and tzatziki!

  23. Jess

    What a beautiful, beautiful post, Ashley. I like that Sara’s tzatziki (say that five times fast!) seems to be more cucumbers dressed with yogurt than cucumbers swimming in it. We’re off to Maine for the weekend for a couple of days at a friend’s house. I’m going to bring this recipe along with us. Happy weekend to you! xo.

  25. Brian @ A Thought For Food

    Ok… I’m not a chicken eater but you have me reconsidering that. Or, I guess I should thank Sara and Hugh for that. I can’t wait for my hands to get on my copy of their book. It looks freakin fabulous!