Chicken breast marinated in lemon and garlic, roasted peppers on the grill, eggplant salad, 'rosti' potatoes with feta and olives, tzatziki.

Marinated chicken breast in lemon and garlic, served alongside roasted peppers, eggplant salad, 'rosti' potatoes with feta and olives, and tzatziki sauce – a recipe that blends Mediterranean flavors into a feast that will delight any palate. This recipe is perfect for a family dinner or a special occasion, bringing to the table not just a delicious dish, but also a culinary story.

Total preparation time: 2 hours (including marinating)
Preparation time: 30 minutes
Baking time: 30 minutes
Servings: 4

Ingredients

For the marinade and chicken breast:
- 4 pieces of chicken breast
- 1 head of garlic (4-5 cloves)
- 2 lemons (zest and juice)
- 150 ml olive oil
- Salt and pepper, to taste

For the tzatziki sauce:
- 4 cloves of garlic
- 1 long cucumber
- 200 g full-fat yogurt
- A few leaves of mint and parsley
- Olive oil
- Salt, to taste

For the roasted peppers:
- 4 bell peppers
- 50 ml olive oil
- 50 ml balsamic vinegar
- 1 tablespoon of sugar
- Salt and pepper, to taste

For the eggplant salad:
- 2 large eggplants
- 1 small onion
- 1 clove of garlic
- Olive oil
- Salt, to taste

For the 'rosti' potatoes:
- 500 g potatoes
- 100 g feta cheese
- 100 g olives (preferably kalamata olives)
- 2 eggs
- Pepper, to taste

Step-by-Step Instructions

Step 1: Marinade for the chicken breast
Start by marinating the chicken breast, essential for giving it a savory flavor and tender texture. Peel the garlic cloves and crush them. Grate the zest of the two lemons and squeeze the juice. In a blender, combine the crushed garlic, lemon zest, lemon juice, and 150 ml of olive oil. Blend until you achieve a smooth paste.
Place the chicken breast in a lidded container, add the marinade, season with salt and pepper, then cover and refrigerate, preferably overnight or at least 2-3 hours.

Step 2: Prepare the tzatziki sauce
While the chicken is marinating, you can prepare the tzatziki sauce. Crush 4 cloves of garlic with a pinch of salt and a drizzle of oil. Cut the cucumber in half and scoop out the seeds with a spoon. Grate the cucumber and drain it well of excess water using a sieve. Finely chop the mint and parsley leaves. In a bowl, add the yogurt, grated cucumber, crushed garlic, mint, and parsley. Season with salt, mix well, and refrigerate until serving.

Step 3: Prepare the roasted peppers
On a copper board or in a well-heated pan, char the bell peppers on all sides until the skin turns black. Cover them with plastic wrap in a bowl to steam; this will make peeling easier. After 10-15 minutes, peel the peppers, remove the seeds, and cut them into strips. Prepare a marinade from 50 ml olive oil, 50 ml balsamic vinegar, salt, pepper, and a tablespoon of sugar, and let the peppers marinate.

Step 4: Eggplant salad
Bring the eggplants over the stove flame, turning them periodically until the skin turns black and the flesh becomes soft. Let them cool, then peel them. Finely chop the onion and blend the eggplants with a clove of garlic and olive oil, adding oil gradually to emulsify. Season with salt and let it rest.

Step 5: 'Rosti' potatoes
Peel the potatoes and grate them. Drain the excess water using a clean kitchen cloth. Mix the potatoes with the grated feta cheese, finely chopped olives, eggs, and pepper until you achieve a homogeneous mixture. Form patties the size of a hamburger using a pastry ring and fry them in a pan over medium heat for 3-4 minutes on each side until golden.

Step 6: Prepare the chicken breast
Heat a pan over medium heat and sear the chicken breast on both sides until golden. Then, transfer it to a preheated oven at 180°C for 11-13 minutes, depending on the thickness of the breast. Ensure the chicken is cooked through (minimum internal temperature of 75°C).

Step 7: Plate assembly
For a pleasing presentation, arrange on the plate: in the first corner, place the strips of roasted peppers, next to them a spoonful of eggplant salad, the 'rosti' potatoes in the center, and on top, the chicken breast. Serve with tzatziki sauce on the side. I recommend warm ciabatta or pita, and for a perfect complement, try a dry wine that will cut through the intensity of the flavors.

Practical Tips
- Marinating: Marinating the chicken is crucial. The longer it sits, the more flavorful it becomes. If you're short on time, at least an hour of marinating will make a difference.
- Cooking the eggplant: Cooking the eggplant over an open flame gives a smoky flavor. If you can't cook over an open flame, you can use the oven at 200°C for 30-40 minutes.
- 'Rosti' potatoes: You can also add herbs to the potato mixture, such as oregano or thyme, for extra flavor.

Variations
- You can replace the chicken breast with chicken thighs for a juicier option.
- Instead of feta cheese, you can use goat cheese or ricotta for a different note.
- The potatoes can be replaced with grated zucchini for a lighter option.

Nutritional Benefits
This recipe is rich in protein due to the chicken breast, while also providing a variety of vegetables rich in vitamins and minerals. Olive oil offers healthy fats, and the yogurt in tzatziki brings beneficial probiotics for digestion.

Frequently Asked Questions
- Can I replace the chicken breast with another type of meat?
Yes, you can use turkey or even fish. The cooking time will change.
- How long can I keep the tzatziki sauce?
It is recommended to consume it within 2-3 days of preparation, stored in the refrigerator.

This recipe is not just a simple dish, but a culinary experience that brings together traditions and flavors. I invite you to enjoy every step of the cooking process and share this feast with your loved ones. Bon appétit!