Greek Chicken with Tzatziki

• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 3- 1/2 ounces, weight Greek Yogurt
• 1/2 whole Hothouse Cucumber, Diced
• 1 teaspoon Dill
• 1/2 whole Lemon, Juiced
• 1 pound Boneless, Skinless Chicken Breasts
• 1 can (16 Oz. Can) Petite Diced Tomatoes, Drained
• 4 ounces, weight Black Olives
• 1/2 cups Hearty Red Wine, Like Merlot
• 1/2 cups Chicken Stock
• 1 cup Couscous, Cooked According To Package Directions
• 3 ounces, weight Feta Cheese, Crumbled
• 1 package Fresh Pita Bread

1. In a large pan bring about 2 Tablespoons of olive oil over medium heat, add garlic and saute until fragrant.
2. Yes .
3. .
4. .
5. until you can smell it.
6. In a small bowl, combine the yogurt, cucumber, dill and lemon juice.
7. Stir well and refrigerate.
8. This is your tzatziki sauce.
9. Add the chicken into the pan with the garlic and brown on both sides.
10. Add the tomatoes through chicken stock on the above list.
11. Please, please dont skimp on the wine it gives it a flavor depth that nothing else can really do.
12. Bring to a simmer and cover.
13. Simmer over medium low for about 15 minutes, basting the chicken every now and then with the liquid until chicken is thoroughly done.
14. Remove from heat.
15. Serve the chicken over couscous with a healthy ladle full of tomatoes and olives, and sprinkle plenty of feta on top.
16. Use the tzatziki as a dip for pita bread.

olive oil, garlic, yogurt, hothouse cucumber, dill, lemon, chicken breasts, tomatoes, weight black olives, red wine, chicken, couscous, cheese, fresh pita bread

Taken from tastykitchen.com/recipes/main-courses/greek-chicken-with-tzatziki/ (may not work)