Chicken Tzatziki Plate with Tomato Salad

Gluten-Free // Makes 4-6 Servings

Inside this savory recipe featured in our Live Purely Magazine, you will find plant pairings that not only grow well together but also come together magically in a dish. Featuring homemade tzatziki sauce, vibrant bell peppers, and a delicious tomato salad, this dish is sure to satisfy your taste buds!

Prep time: 15 min
Cook time: 30 min

JUMP TO RECIPE
Chicken Tzatziki Plate

INGREDIENTS

1 lb boneless, skinless chicken breasts, cut into thin strips
3 garlic cloves, grated
1 Tbsp olive oil
1-2 Tbsp lemon juice
1 tsp cumin
1 tsp smoked paprika
1 tsp kosher salt
Black pepper, to taste
1/2 tsp curry powder

 For the Tzatziki 
3/4 cup full-fat plain Greek yogurt
1/2 cup cucumber, grated
1-2 Tbsp lemon juice
1-2 Tbsp olive oil
1 garlic clove, minced
2 Tbsp fresh dill
Salt and pepper, to taste

 For the Peppers 
2-3 bell peppers, sliced
Olive oil, for tossing
Salt, to taste

 For the Tomato Salad 
1 1/2 cups cherry tomatoes, halved lengthwise 
1/2 red onion, thinly sliced
1 cucumber, quartered
2 garlic cloves, minced
2 Tbsp fresh parsley, finely chopped
1 Tbsp red wine vinegar
2 Tbsp olive oil
1 tsp cumin salt and pepper, to taste

 Other Toppings 
1/2 cup feta cheese
1/2 cup Kalamata olives
Parsley, mint, and dill, chopped
Pita or flatbread, for serving

DIRECTIONS

1. Preheat the oven to 425 ̊F. Mix the chicken ingredients in a bowl. Marinate for 30 minutes.
2. Mix all the tzatziki ingredients together in a bowl. Cover and leave on the counter to allow flavors to marinate.
3. On a sheet pan, toss the peppers with olive oil and salt. On a second sheet pan, place the chicken. Roast both for 10-15 minutes, until the chicken is cooked and the peppers are browned.
4. While the chicken and peppers are baking, mix together the tomato salad by adding all ingredients to a medium bowl. Toss well to combine.
5. Serve the chicken, peppers, tzatziki, tomato salad and all other toppings together. Serve with flatbread or pita.

Live Purely Magazine
Live Purely Magazine
Live Purely Magazine
Live Purely Magazine
Live Purely Magazine
Live Purely Magazine

Live Purely Magazine

Since 2013, Live Purely Magazine has been the source for our community on living better, from how we eat to the ways we interact with the world around us. This issue’s pages are filled with insightful pieces surrounding the theme of “Purely Better Together.” From recipes to obsess over to stories about the power of community, our hope is that this edition will help you find new ways to thrive on your wellness journey.


IN THE ISSUE:

  • Intriguing insights on this year’s wellness trends from experts like Gabby Bernstein, Melissa Wood-Tepperberg, Kelly LeVeque, and more
  • Unlocking the secrets to longevity with Blue Zones founder Dan Buettner through a revealing Q&A
  • Savory recipes inspired by nature’s natural pairings
  • Hear from Harvard-trained psychiatrist and nutrition specialist Dr. Uma Naidoo on controlling anxiety and improving your mental health through the power of food

Related Posts

Live Purely with Allison Evans & Kelly Love

Back to the Basics of Clean Living and The Power of Pure

Read more

S'mores Bites

Bite-sized, tastes like dessert, and has nutritious ingredients, these S'mores Bites are the perfect indulgent breakfast or snack!

Read more

Live Purely with Steven Salm

Normalizing the Plant-Based Restaurant and Championing Delicious Change in The Plant-Based Movement

Read more