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Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce
Ingredients
  • 2 pounds boneless skinless chicken breasts cut into bite size chunks
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons smoked paprika
  • 2 tablespoons chopped fresh oregano (or 1 tablespoon dried 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
  • 2 to 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
  • subheading: SIZZLED MINT GODDESS SAUCE:
  • ¼ cup extra virgin olive oil
  • 1 tablespoon chopped fresh mint
  • 1 cup plain Greek Yogurt
  • ½ cup fresh basil or parsley, chopped
  • juice from 1 lemon
  • 1 jalapeño, halved and seeded
  • 1 teaspoon cumin
  • kosher salt
Steps
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