Greek Chicken with Tzatziki Slaw

Greek chicken with tzatziki slaw is creamy, tangy and fresh all at once: the Greek yoghurt, cabbage, lemon and garlic bring a cool, zesty crunch, while the warm chicken — seasoned with oregano and paprika — gives it a bold Mediterranean depth.

Best of all, it comes together in about half an hour. The slaw actually improves as it sits, so you make it first and let it mingle while the chicken takes its few minutes in a hot pan.

Greek Chicken with Tzatziki Slaw

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Juicy paprika-and-oregano chicken, pan-charred until golden, piled next to a cooling tzatziki slaw of cabbage, carrot and red onion in a herby yoghurt dressing, with warm flatbread to scoop it all up. A fast, fresh Greek-inspired plate that comes together in about half an hour.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 2

Course: Main Course

Cuisine: Mediterranean

Ingredients Method

Ingredients

  

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For the Tzatziki Slaw

• 150g Greek Yoghurt
• 2 tbsp Mayonnaise
• 2 Garlic cloves, peeled and crushed
• 2 tsp Extra Virgin Olive Oil
• 10g Mint, leaves picked and finely chopped
• 10g Dill, chopped
• 150g White Cabbage, thinly sliced
• 1 Red Onion, peeled and finely sliced
• 1 Carrot, peeled and julienned
• Sea Salt & Freshly Ground Black Pepper
• 1 Lemon, juice only

For the Chicken

• 2 Chicken Breasts, sliced lengthways
• 2 tsp Smoked Paprika
• 2 tsp Oregano
• 1 tbsp Extra Virgin Olive Oil
• 2 Flatbreads, to serve

Method

 

To Make the Tzatziki Slaw

1. Combine the Yoghurt, Mayonnaise, Lemon juice, Garlic, Mint, Dill and Oil in a large bowl
2. Add the Cabbage, Onion and Carrot to the bowl and toss everything together
3. Season to your taste
4. Set aside for at least 10 minutes

For the Chicken

1. Place the Chicken in a bowl and scatter over the Paprika, Oregano and Oil
2. Season to your taste
3. Toss everything together to ensure the Chicken is fully coated
4. Heat a large frying pan over a high heat
5. Add the Chicken strips and cook for about 3-4 minutes, or until browned and slightly charred
6. Turn the Chicken over and repeat until cooked through
7. Remove from the pan and allow to rest

To Serve

1. Divide the Tzatziki Slaw and Chicken between two serving plates
2. Enjoy with the Flatbread and a side dish of your choice such as Couscous

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Why this works

• No marinating required. Smoked paprika, oregano and a properly hot pan give you colour and char in minutes.
• The slaw is the sauce. A herby yoghurt-and-lemon dressing cools the spiced chicken exactly the way a bowl of tzatziki would — but with crunch.
• Fast, even cooking. Slicing the breasts lengthways into strips means more charred surface and no raw middle.
• Fresh but filling. Light enough for summer, satisfying enough for supper, and easily doubled for four.

Ingredient notes and swaps

Greek yoghurt is the backbone of the slaw — use full-fat for the richest result. Mayonnaise adds a little extra silkiness; swap it for more yoghurt if you’d rather keep things lighter. Chicken breast stays lean and quick, but boneless thighs are a juicier option and only need a minute or two longer. Smoked paprika brings warmth without heat — ordinary paprika works too. Fresh mint and dill really make the dressing sing, so use them if you can; parsley is a fair stand-in. White cabbage gives the best crunch, though red cabbage or a bag of ready-cut slaw mix will do. Any flatbread works — pitta, naan or a warmed tortilla — and don’t skip the lemon, which lifts the whole plate.

Tips for success

• Get the pan properly hot before the chicken goes in — you want an immediate sizzle, not a slow steam.
• Don’t crowd the pan. Cook in two batches if you need to, so the strips brown rather than stew.
• Season the slaw and taste it — yoghurt and lemon need a good pinch of salt to come alive.
• Rest the chicken for a couple of minutes before serving so it stays juicy.
• Make the slaw first: ten minutes’ resting softens the cabbage and lets the flavours meld.

Make ahead, storage and reheating

The slaw can be made a few hours ahead and kept covered in the fridge — it will loosen a little, so give it a stir (or drain off any excess liquid) before serving. The chicken is best straight from the pan but keeps for up to two days; reheat it gently or slice it cold over the slaw for lunch the next day. Assemble everything just before eating so the flatbread stays soft. The yoghurt dressing will split if frozen, so this one isn’t suitable for the freezer.

What to serve it with

A spoonful of couscous — plain or flecked with peppers and herbs, as pictured — makes it a full plate, and warm flatbread or pitta is a must for scooping. A bowl of olives and feta, or a simple tomato and cucumber salad, leans into the Greek theme. You can also roll the chicken and slaw up in the flatbread for a handheld wrap. For more in this vein, try our Greek Lemon Chicken or browse the Mediterranean corner of the Kitchen Atlas.

FAQ

Can I marinate the chicken ahead of time? Yes — rub it with the paprika, oregano and oil up to a day in advance and keep it covered in the fridge. The flavour only deepens.

Can I use chicken thighs instead of breast? Absolutely. Boneless thighs stay juicier and take a minute or two longer; slice them into strips just the same.

Is the slaw really tzatziki? It’s tzatziki-inspired — the same core flavours of yoghurt, garlic, lemon, mint and dill, tossed through crunchy slaw vegetables rather than served as a dip.

How do I make it lighter? Swap the mayonnaise for extra Greek yoghurt and lean on the lemon and herbs — it stays just as creamy.

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