Baked Lemon Greek Chicken with Coconut Yogurt Tzatziki Sauce

Baked Lemon Greek Chicken with Coconut Yogurt Tzatziki Sauce

For the Baked Lemon Greek Chicken:
- 4 organic pasture-raised chicken breast
- Assorted colorful onions, thinly sliced
- Juice of 1 lemon
- 2 tablespoons avocado oil
- 1 teaspoon dried oregano
- Salt and pepper to taste

For the Coconut Yogurt Tzatziki Sauce:
- 1 cup coconut yogurt
- 1/2 cucumber, grated and squeezed to remove excess moisture
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste

For Serving:
- Simple mixed greens
- Extra-virgin olive oil
- Sea salt and freshly cracked pepper
- 1 large tomato, cut into quarters
- Assorted olives (optional)

Benefits of Organic Coconut Yogurt:
Organic coconut yogurt is a dairy-free alternative that offers several benefits. It contains beneficial probiotics for gut health, is rich in healthy fats, and can be enjoyed by individuals with dairy-related sensitivities or following a vegan lifestyle.


1. Preheat your oven to 375°F (190°C).

2. In a bowl, combine the sliced onions, lemon juice, avocado oil, dried oregano, salt, and pepper. Mix well.

3. Place the chicken breasts in a baking dish. Pour the marinade over the chicken, making sure each breast is well coated. Let it marinate for about 30 minutes.

4. Bake the chicken in the preheated oven for approximately 20-25 minutes, or until the internal temperature reaches 160°F (71°C). Remove from the oven and let the chicken rest for a few minutes until it reaches 165°F (74°C) for perfect tenderness.

5. While the chicken is baking, prepare the coconut yogurt tzatziki sauce. In a bowl, combine the coconut yogurt, grated cucumber, chopped dill, minced garlic, lemon juice, salt, and pepper. Mix well until all the ingredients are incorporated. Adjust the seasoning according to taste.

6. For serving, arrange a bed of simple mixed greens on each plate. Drizzle the greens with extra-virgin olive oil and sprinkle with sea salt and freshly cracked pepper. Place a quartered tomato on the side and drizzle with additional olive oil. Add assorted olives if desired.

7. Slice the baked lemon Greek chicken and place it on top of the mixed greens. Serve with a generous dollop of coconut yogurt tzatziki sauce.

Enjoy the flavorful Baked Lemon Greek Chicken with the creamy and tangy Coconut Yogurt Tzatziki Sauce. The dish is complemented by a bed of fresh mixed greens and a juicy tomato. The use of coconut yogurt as a dairy-free alternative adds a creamy and satisfying element while accommodating those with dairy-related sensitivities.