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Greek Style Chicken Plate with Tzatziki & Fries Recipe
Ash Tyrrell

Greek Style Chicken Plate with Tzatziki & Fries Recipe

I have to tell you, making this Greek Style Chicken Plate with Tzatziki & Fries was such a delight! From marinating the chicken to preparing the creamy tzatziki, every step felt like a little culinary adventure. I loved how the crispy fries complemented the juicy, herb-infused chicken.
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Prep Time 15 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • Chicken breasts – 4 boneless skinless pieces; quick to cook and easy to slice.
  • Olive oil – 3 tablespoons; adds richness and helps the herbs stick.
  • Garlic – 3 cloves minced; essential for that aromatic punch.
  • Dried oregano – 2 teaspoons; gives authentic Greek flavor.
  • Paprika – 1 teaspoon; adds color and mild smokiness.
  • Lemon juice – 2 tablespoons; brightens the dish and tenderizes chicken.
  • Greek yogurt – 1 cup; the creamy base for tzatziki rich and tangy.
  • Cucumber – ½ cup grated and drained; keeps tzatziki smooth, not watery.
  • Fresh dill – 2 tablespoons chopped; herbaceous and refreshing.
  • Potatoes – 4 medium cut into fries; golden and crisp.
  • Seasonings – Salt and pepper to taste; optional paprika or garlic powder for extra flavor.

Method
 

  1. Mix olive oil, garlic, oregano, paprika, salt, pepper, and lemon juice in a bowl. Coat the chicken breasts evenly with this flavorful blend. Cover and refrigerate for at least 30 minutes to let the spices soak in.
  2. Combine Greek yogurt, grated and drained cucumber, minced garlic, olive oil, fresh dill, lemon juice, salt, and pepper. Stir until smooth, then chill in the fridge. The sauce will be creamy and refreshing, perfect for the plate.
  3. Preheat the oven to 425°F (220°C). Toss potato fries with olive oil, salt, and optional spices. Spread them on a baking sheet and bake for 25–30 minutes, flipping halfway to ensure golden, crispy fries.
  4. Heat a skillet or grill pan over medium-high heat. Cook the chicken 6–7 minutes per side until golden and fully cooked (165°F/75°C internal temperature). Let it rest for a few minutes before slicing.
  5. Arrange sliced chicken alongside fries and a generous dollop of tzatziki. Everything comes together beautifully—crispy, juicy, and creamy in every bite.
  6. Add lemon wedges and extra fresh herbs for color and flavor. Presentation is key, and these finishing touches make your plate look restaurant-ready.

Notes

  • I always soak the fries in cold water for 30 minutes; it removes excess starch for extra crispiness.
  • I let the chicken marinate longer, sometimes up to 2 hours, for deeper flavor.
  • I prefer freshly grated cucumber over pre-shredded—it keeps the tzatziki smooth.
  • I sprinkle a bit of paprika over the fries before baking; it gives a beautiful color pop.