Ingredients
Scale
- 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 fresh oregano, chopped
- Chili flakes, Kosher salt, and black pepper (to taste)
- 2 Persian cucumbers, chopped
- 1 avocado, diced
- 2 tablespoons lemon juice
- 1/4 cup fresh dill, chopped
- 1/2 cup tahini
- 2 teaspoons grated ginger
- 1 clove garlic, grated
- 1 tablespoon lemon juice
- 2 teaspoons honey
- Lettuce, peperoncini, onion, tomatoes, and pitas
Instructions
- Marinate the Chicken: In a bowl, mix Greek yogurt, olive oil, cubed chicken, garlic, shallots, smoked paprika, oregano, chili flakes, salt, and pepper. Let it marinate for at least 15 minutes or overnight.
- Bake the Chicken: Preheat oven to 425°F. Spread marinated chicken on a baking sheet and bake for 15 minutes. Toss and bake an additional 5–10 minutes until fully cooked.
- Prepare Cucumber Salad: Combine chopped cucumbers and diced avocado with lemon juice, dill, salt, and pepper in a mixing bowl.
- Make Ginger Tahini Sauce: Blend tahini with grated ginger, garlic, lemon juice, honey and enough water to achieve desired consistency; season with salt to taste.
- Assemble Bowls: Start with lettuce as a base in each bowl. Layer baked chicken on top followed by cucumber salad and crumbled feta. Finish with tzatziki sauce and ginger tahini sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 550
- Sugar: 4g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 110mg