Chicken Tzatziki Bowls

 

Ingredients

• ▢1/3 cup full-fat plain Greek yogurt
• ▢1/4 cup extra virgin olive oil
• ▢1 1/2 pounds boneless skinless chicken breasts or thighs, cubed
• ▢6 garlic cloves, chopped
• ▢2 shallots, chopped
• 1 tablespoon smoked paprika
• 1 tablespoon chopped fresh oregano, chili flakes, salt and black pepper
• 2 Persian cucumbers, chopped
• ▢1 avocado, diced
• ▢2 tablespoons lemon juice
• ▢1/4 cup fresh dill, chopped
• ▢6 ounces crumbled feta cheese
• ▢1-2 cups Tzakiki sauce
• lettuce, peperoncini, onion, tomatoes, and pitas, for serving

• GINGER TAHINI

• ▢1/2 cup tahini
• ▢2 teaspoons grated ginger
• ▢1 clove garlic, grated
• ▢2 teaspoons tamari
• ▢1 tablespoon lemon juice
• ▢2 teaspoons honey

• Instructions

  • 1. In a bowl, combine the yogurt, olive oil, cubed chicken, garlic, shallots, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.

    2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges.

    3. Meanwhile, combine the cucumbers, avocado, lemon, dill, salt, and pepper.

    4. To make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt.

    5. To assemble, add lettuce to a bowl. Top with chicken, cucumber/avocado, feta cheese, and any other desired toppings. Add a few dollops of Tzaziki sauce. Drizzle over the tahini.

  
  

SOURCE: halfbakedharvest

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