Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce | Recipe from Half Baked Harvest

Half Baked Harvest

Name: Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 1
Ingredients: Marinated Boneless Skinless Chicken Breast; Asturi Bruschettini, Classico Virgin Olive Oil; SIGNATURE SELECTS Balsamic Vinegar; McCormick® Smoked Paprika & Onion Seasoning; McCormick Ground Oregano; Colo-Pac Produce, Inc. Shallots Onions; El Guapo® Granulated Garlic (Ajo Granulado); Signature Farms Lemon Juice; El Guapo® Crushed Red Chili Pepper; David's Kosher Salt; Barilla Classic Blue Box Soup Pasta Orzo; Tribe Sweet Roasted Red Pepper Hummus; Alouette Cheese Crumbles, Feta; Organic Avocado; Pure Leaf Tea, Mint; Chobani Plain Non-Fat Greek Yogurt; Fresh Basil; Signature Farms Lemon Juice; Ortega Jalapenos, Hot, Diced; 24 Mantra Powder, Organic, Cumin

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Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce

Serves 130 mins prep35 mins cook

Grilled Greek chicken, served bowl style with orzo, roasted peppers, avocado, feta cheese, cucumbers, and the best sizzled mint goddess sauce. Quick, easy, extra colorful, super flavorful, and so delicious!

2 servings

What you need

4 lb skinless boneless chicken breast

6 tbsp extra-virgin olive oil

4 tbsp balsamic vinegar

4 tsp smoked paprika

4 tbsp dried oregano

2 pc shallot

4 clove granulated garlic

2 pc lemon juice

2 pinch crushed red pepper

4 pc kosher salt

6 cup orzo pasta

2 pc roasted red pepper

16 oz blue cheese crumbles

2 pc avocado

2 tbsp fresh mint leaves

2 cup plain greek yogurt

1 cup fresh basil

2 pc lemon juice

2 pc jalapeno

2 tsp cumin powder

Instructionskeyboard_arrow_up


1 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.&nbsp;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.&nbsp;4. Set your grill, grill pan or skillet to medium-high heat. Take skewers and thread the chicken pieces on.&nbsp;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.&nbsp;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!

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