Quick Greek Chicken with Cucumber Tomato Salad
- Jacqueline Terry
- Jun 12
- 2 min read
Featuring Bethel Church Homestead's Greek Spice Blend
This simple, flavorful dinner comes together fast — no fuss, just real ingredients and bold flavor thanks to our handcrafted Greek Spice Blend.
We used it for a quick marinade + dipping sauce, pan-seared the chicken in cast iron, and served it with a crisp, vibrant cucumber-tomato salad tossed with feta and pickled onions. It’s one of those meals you’ll come back to again and again.
Greek Chicken Marinade + Sauce
Ingredients:
1 cup plain Greek yogurt
1½ tbsp Bethel Church Homestead Greek Spice Blend
1 tbsp lemon juice (fresh squeezed if you’ve got it)
1 lb chicken breast, chopped into bite-size pieces
Instructions:
In a small bowl, stir together yogurt, Greek spice blend, and lemon juice.
Reserve half for dipping sauce.
Add chopped chicken to the remaining marinade and toss to coat.
Let it marinate for at least 15–30 minutes (or up to overnight if prepping ahead).
To Cook the Chicken:
Heat a large cast iron skillet over medium-high heat.
Add a drizzle of olive oil.
Add chicken in a single layer and cook 3–4 minutes per side, or until fully cooked and golden brown.
Serve warm with the extra dipping sauce.
Cucumber Tomato Feta Salad
Ingredients:
4-6 mini cucumbers, diced
1 cup cherry tomatoes, halved
¼ cup pickled red onions
¼ cup crumbled feta
Drizzle of olive oil + splash of lemon juice
Pinch of Bethel Greek Spice Blend
Instructions:
Combine all ingredients in a bowl.
Toss gently to coat.
Let it sit for 5–10 minutes before serving to let the flavors blend.
Serving Suggestions:
Wrap it all in warm pita or serve in a bowl for a hearty, wholesome meal. Add a few kalamata olives or hummus on the side if you’re feelin’ fancy.
From Our Homestead to Yours:
Our Greek Spice Blend was made for meals like this — bold, herby, and incredibly versatile. Try it on roasted veggies, in dressings, or even sprinkled over oven fries!
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