Grecko Chicken with Cucumber Salad

In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer ½ cup of the yogurt to a medium bowl and reserve

Add the oregano to the large bowl and stir to combine. Season the chicken all over with 1½ teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside. 

For the salad, chop the cucumbers into ½ - to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.

In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium heat. Scrape excess marinade off the chicken, then cook the chicken in batches, until it’s well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest.

To the medium bowl of yogurt, add the feta and mash with a fork until a chunky pasteforms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.