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    Greek Chicken Tzatziki Bowls

    6 servings

    분량

    45 minutes

    총 시간
    요리 시작

    재료

    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

    방향

    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.

    영양 정보

    1회 제공량

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    칼로리

    560 kcal

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    식이섬유

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    단백질

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    6 servings

    분량

    45 minutes

    총 시간
    요리 시작

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    재료

    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

    방향

    1

    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.