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Recipe Card
Yogurt Sauce
ingredients
- 1 cup Greek yogurt
- 1/4 cup cucumbers, chopped
- 1 tablespoon olive oil
- 1 clove of garlic, grated
- 1 teaspoon lemon juice
- Fresh dill, roughly chopped, to taste
- Fresh mint, roughly chopped, to taste
- Salt and pepper, to taste
Greek Chicken
ingredients
- 2 boneless skinless chicken breasts
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
For Serving
ingredients
- 1 package Alexia Potato Puffs
- Kalamata olives
- Greek pepperoncini
- Feta
- Olive oil
- Lemon juice
- Fresh dill
To make the yogurt sauce:
Method
Step 1
Spread the chopped cucumbers on a paper towel and sprinkle with salt to draw out the moisture. Combine the rest of the ingredients in a bowl. Pat the cucumbers dry and add them to the bowl. Stir to combine. Taste and adjust seasoning. Refrigerate until ready to use.
To make the chicken:
Step 1
Marinate the chicken for 1 hour (30 minutes at minimum). Cook in a cast iron pan over medium heat for 5-8 minutes on each side, or until internal temperature reaches 165F degrees. Let the chicken rest for 5 minutes and then chop into 1 inch pieces.
Step 2
Meanwhile prepare the potato puffs according to package directions for the full bag.
Step 3
Add the potatoes to a high sided serving dish and top with the chicken, yogurt sauce, olives, pepperoncini, feta, a drizzle of olive oil, squeeze of lemon and fresh dill.