Greek lemon chicken bowls & mint goddess sauce

Stock up on our chicken breasts? Have an abundance of unruly mint or basil in your garden? Or maybe you just do not want to turn on your oven? Well we have a recipe for you! 

Now this week's recipe may look intimidating at first (we tend to side eye any recipe that requires more than 5 ingredients) but we promise it is quick and WORTH IT!

Give life to your leftovers with a few tweaks! We took the leftovers (left out the olives) added sprouts & cranberry sauce and put it all in a wrap - DELICIOUS!!!

We hope you are all having a wonderful week! Thank you for reading and eating with us! 

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
• 2-3 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

SIZZLED MINT GODDESS SAUCE

• 1/4 cup extra virgin olive oil
• 1 tablespoon chopped fresh mint
• 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

INSTRUCTIONS

1. 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 fridge.

2. Meanwhile, make the yogurt. 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.

3. In a medium bowl, combine the yogurt, basil, lemon juice, jalapeño, cumin, and a pinch of salt. 

4. Set your grill, grill pan or skillet to medium-high heat. Take skewers and thread the chicken pieces on. Alternately, you can roast the chicken at 400 degrees for 20-30 minutes.

5. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. 

6. 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!

Original recipe & photo credit: www.halfbakedharvest.com