Loaded Greek Chicken Bowl
All I can say is this is hella hella tasty, y’all.
Yum.
Loaded Greek Chicken Bowl With Dairy Free Tzatziki
1 large white sweet potato, cut into wedges
4 tbsp olive or avocado oil for cooking, divided
salt and pepper to season
1 lb chicken breast, cut into bite-sized pieces
1/2 tsp each of paprika, garlic powder, onion powder, dried oregano, dried parsley
1 cup plain, unsweetened coconut yogurt (or Greek yogurt if not dairy-intolerant)
1 large cucumber, halved
1 cup cherry tomatoes, diced
2 tbsp red onion, chopped
1 tbsp olive oil
2 tsp red or white wine vinegar
2 tsp fresh dill, chopped
2 tbsp lemon juice (about 1/2 a large lemon)
Serve with: mixed green, fresh dill and parsley, a squeeze of fresh lemon juice
Other optional additions: Kalamata olives, feta if you eat dairy etc.
Directions:
Preheat your oven to 425
Add your sweet wedges to a bowl and toss with about 3 tbsp olive or avocado oil and season with 1 tsp of salt and 1/4 tsp pepper
Roast in your preheated oven for 35 minutes, tossing halfway through, until golden brown
While the sweet potatoes roast, make your dairy-free tzatziki by first shredding one half of your cucumber and the squeezing the juice from the shredded cucumber
To a small mixing bowl, add your coconut yogurt, shredded cucumber, fresh dill, lemon juice, and about 1/2 tsp salt and stir to combine
Make your cucumber tomato salad by chopping your remaining half cucumber and adding to a small bowl with your cherry tomatoes, red onion, olive oil, wine vinegar, about 1/2 tsp salt, and a few grinds of fresh pepper and stir to combine
Season your cubed chicken with about 1 tsp salt, 1/2 tsp pepper, and your spices and toss to coat
Heat a tbsp of cooking oil in a large nonstick skillet over medium heat
Add your chicken to the skillet and cook for about 4 minutes undisturbed and flip and cook for another 3 minutes
To assemble, add mixed greens to your serving bowls along with your sweet potato wedges, chicken, cucumber tomato salad, a large dollop of dairy-free tzatziki, fresh dill and parsley and a squeeze of lemon.
Recipe Credit: Olivia Adriance
