Sunday, March 15, 2020

Greek Lemon Chicken Bowls with Sizzled Mint Basil Yogurt Sauce

For chicken:
2 pounds boneless skinless chicken thighs, cut into bite-sized chunks
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons smoked paprika
2 tablespoons chopped fresh oregano
1 small shallot, chopped
2 cloves garlic, minced or grated
Zest and juice of 1 lemon
1 pinch crushed red pepper flakes
Kosher salt and black pepper

For sizzled mint oil:
1/4 cup extra virgin olive oil
1 tablespoon chopped fresh mint

For basil yogurt sauce:
1 cup plain Greek yogurt
1/2 cup fresh basil or parsley, chopped
Juice from 1 lemon
1 jalapeño, halved and seeded
1 teaspoon cumin
Kosher salt

2-3 cups cooked orzo or couscous, for serving
1 roasted red pepper, sliced
8 ounces feta cheese, cubed or crumbled

Sliced avocado, Persian cucumbers, olives, and basil, for serving

Marinate chicken:
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 refrigerator.

Make mint oil:
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.

Make basil yogurt sauce:
In the bowl of a food processor, combine the yogurt, basil, lemon juice, jalapeño, cumin, and a pinch of salt.  Process until smooth.

Cook chicken:
Set your grill, grill pan or skillet to medium-high heat.  Thread the chicken pieces on bamboo skewers that have been soaked for 30 minutes.  Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.

Alternately, heat oven to 400 degrees F.  Roast the chicken on a baking pan for 20-30 minutes.

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!

Serves 6.

From Half-Baked Harvest blog, with very minor changes

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