I started making my own hummus a few years ago after watching an episode on the Food Network. It was so simple and tasted much better than store-bought hummus that I never looked back. Since then, I have added homemade Tzatziki sauce to my repertoire. I would serve both alongside some freshly grilled pita for a nice Hors d’oeuvre to serve at parties. Over the years, I added some protein & vegetables and voila, my Mediterranean Chicken, Hummus & Tzatziki Sauce recipe was born! It remains a family favorite to this day. It is great for a simple, weekday meal. However, my favorite way to serve is family-style at parties.
For the pairing, I chose a nice Alvarinho wine from Portugal. These wines are typically crisp and acidic with notes of citrus and tropical fruits. I love this pairing on a warm Spring afternoon, sitting pool-side with friends. To learn more about Alvarinho wines, check out my pairing page. Hope you enjoy it!
Mediterranean Chicken, Hummus & Tzatziki Sauce
Ingredients
- 1 lb. organic chicken breast
- 1.5 tablespoon Herbs de Provence
- 2 small zucchinis
- 1 15.5 oz can of cannellini beans, drained & rinsed
- 1 sprig of fresh rosemary
- 3 garlic cloves
- 1 cup Greek yogurt (I use 5% Greek yogurt)
- 1 tablespoon chopped fresh mint
- 2 Persian cucumbers
- Zest and juice of 1 lemon
- ¾ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 whole-wheat pita bread
Directions
- Step 1 Prepare the grill to medium-high heat.
- Step 2 Rinse and dry the chicken with paper towels. Drizzle the chicken with extra virgin olive oil and season with 1 tablespoon Herbs de Provence and salt and pepper. Set aside.
- Step 3 To make the hummus, heat ½ cup of olive oil, rosemary sprig and 2 garlic cloves in a small sauté pan over medium-low heat for about 3-4 minutes. Remove from heat, put into a bowl to cool for 2-3 minutes. Remove the rosemary sprig and add the olive oil and garlic to a food processor along with the cannellini beans. Puree until smooth. May need to add up to a tablespoon of additional olive oil to get it really smooth. Season with salt, pepper, and lemon zest. Place in a bowl with a drizzle of extra virgin olive oil. Set aside.
- Step 4 To make the tzatziki, grate the cucumbers on the large side of a box grater. Place them in paper towels or cheesecloth to squeeze out all the water. Place the yogurt in a bowl. Add the cucumbers, mint, lemon zest, and juice. Stir to combine. Finely mince the other garlic clove and add to the yogurt mixture. Add a drizzle of olive oil and season with salt and pepper. Set aside.
- Step 5 To make the zucchini, cut off the ends and slice lengthwise in half. Slice the zucchini in ½ inch half-moons and add to a bowl. Drizzle with olive oil and season with salt, pepper, and the remaining Herbs de Provence. Set aside.
- Step 6 Grill the chicken for approximately 6-7 minutes per side depending on the thickness of the chicken. Remove from the grill and set aside. Heat a grill basket on the grill for about 2 minutes. Add the zucchini and cook for about 5-6 minutes. Remove from heat. Set aside.
- Step 7 Lightly grill the pita bread for a few minutes. Remove from the grill and cut into triangles.
- Step 8 To serve, slice the chicken on the bias and place it in the center of a large platter. Place the zucchini on one side of the chicken and the sliced pita bread on the other. Place the hummus and tzatziki in small ramekin dishes and place them on the platter. Garnish with mint sprigs and sliced tomato wedges.
