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
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.
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