Lemon & Herb Grilled Chicken with Quick Tzatziki
Life gets busy, and weeknight dinners often feel like a race against the clock. But here's the thing — a quality meal doesn't have to take hours. This lemon and herb grilled chicken proves it: juicy, char-kissed meat paired with cool, creamy tzatziki and bright citrus notes that taste like summer on a plate. With just a few minutes of morning prep, you'll have dinner ready in under fifteen minutes.
This is also one of those rare dinners that flexes to whoever's at the table. Serve it sliced over warm pita for the kids, spoon it over rice for something heartier, or pile it on a green salad for a lighter plate. The tzatziki ties every version together. I paired mine with mixed greens and roaster sweet potatoes and it did not disappoint!
Lemon & Herb Grilled Chicken with Quick Tzatziki
Serves 4 · 20 min active cooking time
INGREDIENTS
- 1½ lb Boneless skinless chicken breasts
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- 1 Lemon, zested
- 1½ tsp Olde Town lemon pepper seasoning
- 1 tsp Olde Town Greek seasoning blend
- ½ tsp Garlic Powder
- ½ tsp Olde Town kosher salt
- — Tzatziki —
- ½ cup Plain Greek yogurt
- ½ Cucumber, grated and squeezed dry
- 1 tsp Olde Town dill weed
- 1 pinch Olde Town garlic powder
INSTRUCTIONS
- Marinate the chicken. Whisk together olive oil, lemon juice, lemon zest, lemon pepper, Greek seasoning, garlic powder, and salt. Add chicken, coat well, cover and refrigerate at least 30 minutes — or all day.
- Make the quick tzatziki. Stir together yogurt, grated cucumber, dill weed, and a pinch of garlic powder. Season with a pinch of salt. Refrigerate until ready to serve.
- Grill the chicken. Heat grill or grill pan to medium-high. Cook chicken 5–6 minutes per side until cooked through and nicely charred. Rest 5 minutes before slicing.
- Serve. Slice chicken and serve over warm pita, rice, or a simple green salad. Spoon tzatziki generously on top. Add sliced tomatoes and cucumber alongside.
MAKE IT YOUR OWN
No grill? A grill pan or even a regular skillet gets you most of the way there — you'll miss the char marks, but not much flavor.
Doubling the batch is easy too: marinate extra chicken and you've got lunch for the next two days, ready to slice cold over a salad or warm in a wrap. "A good marinade does the work while you live your life — dinner just happens to be ready when you get there."
This one's proof that a weeknight dinner doesn't have to feel like a compromise. A few pantry spices, a little morning prep, and twelve minutes at the grill — that's the whole trick.