Greek 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 paprika or n smoked paprika

1 tablespoon chopped fresh oregano

chili flakes, Kosher salt, and black pepper

2 English cucumbers or 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 (Recipe to Follow)

lettuce, peperoncini (pickled banana peppers), onion, tomatoes, and pitas, for serving

GINGER TAHINI

1/2 cup tahini (available at Bulk Barn)

2 teaspoons grated ginger

1 clove garlic, grated

2 teaspoons soy sauce

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 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.

Tzitziki Recipe

1 cup whole-fat Greek yogurt

• 1 Tbsp. extra-virgin olive oil

• Juice of 1/2 lemon

• 1/2 cup finely chopped cucumber

• 2 cloves garlic, finely chopped

• 1 Tbsp. chopped fresh dill

• Kosher salt

• Freshly ground black pepper

• Pinch of crushed red pepper flakes

• Pita and vegetables, for serving (optional)

Directions

• Step 1

In a medium bowl, combine yogurt, oil, and lemon juice. Add cucumber, garlic, and dill; season with salt, black pepper, and red pepper.

• Step 2

Serve with pita and vegetables (if using).

• Step 3

Make Ahead: Tzatziki can be made 4 days ahead. Transfer to an airtight container and refrigerate.