Greek lemon chicken bowls with sizzled mint goddess sauce

Grilled Greek chicken, served bowl style with orzo, roasted peppers, avocado, feta cheese, cucumbers, and the best sizzled mint goddess sauce. Quick, easy, extra colorful, super flavorful, and so delicious!

INGREDIENTS
  • 1 pinch crushed red pepper flakes
  • 1 roasted red pepper, sliced
  • 1 small shallot, chopped
  • 2 cloves garlic, minced or grated
  • 2 pounds boneless skinless chicken breasts cut into bite size chunks
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons smoked paprika
  • 2-3 cups cooked orzo or couscous, for serving
  • 3 tablespoons extra virgin olive oil
  • 8 ounces feta cheese, cubed or crumbled
  • kosher salt and black pepper
  • sliced avocado, Persian cucumbers, olives, and basil, for serving
  • zest and juice of 1 lemon

SIZZLED MINT GODDESS SAUCE
  • 1 cup plain Greek Yogurt
  • 1 jalapeño, halved and seeded
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon cumin
  • 1/2 cup fresh basil or parsley, chopped
  • 1/4 cup extra virgin olive oil
  • juice from 1 lemon
  • kosher salt

Greek lemon chicken bowls with sizzled mint goddess sauce


INSTRUCTIONS
  1. In a gallon size zip top bag, combine the chicken, olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.
  2. Meanwhile, make the yogurt. Heat the olive oil in a small skillet over medium heat. When the oil shimmers, remove from the heat and stir in the mint, it will sizzle up. Then set aside.
  3. In a medium bowl, combine the yogurt, basil, lemon juice, jalapeño, cumin, and a pinch of salt.
  4. Set your grill, grill pan or skillet to medium-high heat. Take skewers and thread the chicken pieces on. Alternately, you can roast the chicken at 400 degrees for 20-30 minutes.
  5. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.
  6. To serve, spread the yogurt sauce onto plates and drizzle with the mint oil. Add the orzo, peppers, feta, avocado, cucumbers, olives, and chicken. Sprinkle on some greens and herbs. Enjoy!

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