Greek Chicken Tzatziki Bowls with Natasha
Serve 6
Ingredients
- INGREDIENTS
- • 1/3 cup plain Greek yogurt
- • 1/4 cup extra virgin olive oil
- • About 5 chicken breasts, cubed or sliced
- • 3 teaspoons of minced garlic
- • 2 shallots, sliced or chopped
- • 1 tablespoon smoked paprika
- • 1 tablespoon oregano
- • Pinch chilli flakes, salt, and black pepper
- GINGER TAHINI
- • 1/2 cup tahini
- • 2 teaspoons grated ginger
- • 1 clove garlic, grated
- • 2 teaspoons soy sauce
- • 1 tablespoon lemon juice
- • 2 teaspoons honey
- FOR SERVING (OPTIONAL)
- • 1 cucumbers, chopped or sliced
- • 1 avocado, diced or sliced
- • crumbled feta cheese
- • Tzakiki sauce
- • lettuce, tomatoes, and pitas
Method
- In a bowl, combine the yogurt, olive oil, sliced or cubed chicken, garlic, shallots, paprika, oregano, chilli 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.
- Preheat the oven to 220° C. 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.
- To make the ginger tahini. Combine all ingredients and 1/4 cup water in whisk and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt.
- To assemble, add lettuce to a bowl. Top with chicken, cucumber/avocado, feta cheese, and any other desired toppings. Add a few dollops of Tzatziki sauce. Drizzle over the tahini.
