This grilled chicken pairs juicy, seasoned breasts with a tangy Greek yogurt and feta dip infused with fresh dill, garlic, and Kalamata olives. It's a straightforward, protein-rich meal that delivers restaurant-quality flavor in under 30 minutes.
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Grate the garlic clove into a small bowl. Add the red wine vinegar, stir, and let it sit for 5 minutes to mellow the garlic flavor.
In a separate, larger bowl, add the Greek yogurt. Pour the garlic-vinegar mixture into the yogurt.
Crumble the feta cheese into the bowl with the yogurt. Add a pinch of kosher salt and the chopped fresh dill. Mix everything together until well combined.
Transfer the dip to a serving bowl. Drizzle with extra virgin olive oil and top with the chopped Kalamata olives.
Place the chicken breasts in a large plastic bag and pound them to an even 1/2-inch thickness using a meat mallet.
Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
Drizzle the chicken with avocado oil and season both sides generously with kosher salt and freshly ground black pepper.
Preheat a grill pan or cast iron skillet over medium heat for about 10 minutes. Lightly oil the grates using a paper towel.
Place the seasoned chicken on the hot pan and cook for 3-4 minutes. Halfway through, rotate the chicken 90 degrees to create crosshatch grill marks.
Flip the chicken and cook for another 3-4 minutes on the other side until cooked through.
Remove the chicken from the pan and let it rest on a cutting board for 8 minutes.
Slice the rested chicken and serve immediately with the feta dip and warm pita bread.
Store leftover grilled chicken and feta dip separately in airtight containers for up to 3 days; reheat chicken gently on a stovetop or in a 350°F oven to avoid drying out.
grill or grill pan · meat thermometer
Pound breasts to even thickness (about ¾ inch), avoid overcooking past 165°F internal temperature, and let rest 3–5 minutes before serving. Avocado oil helps prevent sticking and adds moisture.
Yes. Mix the Greek yogurt, feta, garlic, vinegar, dill, and olives up to 1 day ahead and refrigerate in an airtight container. Stir gently before serving and drizzle with olive oil.
Preheat grill to medium-high heat (around 400°F), oil the grates, and grill 6–7 minutes per side depending on thickness. Use a meat thermometer to confirm 165°F internal temperature at the thickest point.
Goat cheese or ricotta salata work as substitutes, though they'll change the tanginess. Reduce the salt slightly if using a heavily salted cheese.
No—it centers on Greek yogurt and feta. For a dairy-free version, use coconut yogurt and skip the feta, adding more herbs and lemon juice for tang instead.
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