Description

This recipe features a delicious and healthy grilled chicken paired with fresh romaine lettuce hearts and sweet figs, all topped with a creamy homemade tzatziki sauce. Perfect for a light lunch or dinner, this meal combines Mediterranean flavors with simple grilling techniques for a refreshing and satisfying dish.

Ingredients

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For the Tzatziki Sauce

1/2 cup full-fat Greek yogurt
1 garlic clove, peeled and minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh squeezed lemon juice
1–2 tsp. fresh dill, chopped
1/4 tsp. salt
1/2 cup grated cucumber

For the Salad and Chicken

2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 tsp. salt
1/2 tsp. black pepper
2 boneless, skinless chicken breasts (about 8 ounces each)
2 romaine lettuce hearts, sliced in half lengthwise
8 fresh figs, halved

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Instructions

Marinate the Chicken: Combine the olive oil, balsamic vinegar, salt, and black pepper in a large zip-closure bag. Add the chicken breasts, seal the bag removing excess air, and refrigerate for 30-60 minutes to allow the chicken to absorb the flavors.
Prepare the Tzatziki Sauce: In a small bowl, mix Greek yogurt, minced garlic, olive oil, lemon juice, fresh dill, and salt. Wrap the grated cucumber in a paper towel and squeeze out excess moisture, then add to the yogurt mixture and stir. Cover and refrigerate until ready to use.
Bring Chicken to Room Temperature: Remove the chicken breasts from the refrigerator and let them sit on the countertop for 10-15 minutes to take off the chill, ensuring even grilling.
Preheat the Grill: Heat your grill to medium-high heat, preparing it for cooking the chicken breasts.
Grill the Chicken: Remove the chicken from the marinade and discard the remaining marinade. Place the chicken breasts on the grill and cook for 7-9 minutes per side, or until they are no longer pink inside and juices run clear. Transfer to a plate, cover with foil, and let rest for 3-5 minutes before slicing.
Assemble and Serve: Place the romaine lettuce hearts cut-side up on serving plates. Spoon dollops of tzatziki sauce on top, then add the sliced grilled chicken and halved figs. Serve immediately.

Notes

Ensure to squeeze out excess moisture from the cucumber to prevent a watery tzatziki sauce.
Marinating the chicken for at least 30 minutes helps deepen the flavor.
Letting the chicken rest after grilling allows the juices to redistribute, keeping it juicy.
Fresh figs add a sweet contrast but can be substituted with grapes or roasted beets if unavailable.
Use a meat thermometer to check the chicken’s internal temperature reaches 165°F (74°C) for safety.