The Desperate Gourmet Presents: Yogurt Cucumber Chicken

Need a tasty main course that won’t take all afternoon to prepare? This dish combines ordinary ingredients to produce a simple and delicious, visually interesting entre.


  • Four thin sliced chicken breasts, sized and pounded flat
  • One English cucumber
  • Two Garlic cloves
  • Greek Yogurt (my favorite Rhubarb flavor doesn’t seem to be popular in the USA, so substituted strawberry instead. Any flavor, including plain will do just fine). 
  • Onion or shallots, thinly sliced
  • Lime juice
  • Onion powder
  • Sea salt
  • Pepper
  • Tajin Brand Classico seasoning (lime chile blend)

Assemble ingredients. Place butcher shop thin sliced chicken breasts between layers of plastic wrap and pound flat. Trim to uniform size and pat dry. 

Cut cucumber into one inch thick segments. Roughly peel segments and retain a small amount of shavings. 

Microwave garlic cloves to lessen “bite”. Using a hand blender, purée ingredients in a bowl.  Add peels last to preserve color and texture. When done pour mix into colander, stirring with a spoon to remove liquid. Discard liquid. Scoop ball into a paper towel or cheese cloth to dry further and place in mixing bowl. 

Add yogurt and finely minced onions or shallots to cucumber mixture. 

Spoon mixture into a baking pan and coat chicken thoroughly. 

Grill to perfection and enjoy.