Greek Chicken Tzatziki Bowls

• portions: 6 servings
• temps total: 45 minutes

Ingrédients

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, Kosher 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

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.

Nutrition

• Calories: 560 kcal