In Season in

May

Fruits

Vegetables

Recipes in Season

Greek Chicken Tzatziki Bowls

Course: Greek

Cuisine: Salad

Keyword: Greek Salad

Prep Time: 25 Minutes

Cook Time: 20 Minutes

Total Time: 45 Minutes

Servings: 6

Calories: 560 kcal

Such a fun and bright dinner for any night of the week!

Ingredients

• 1/3 cup full-fat plain Greek yogurt

• 1/4 cup extra virgin olive oil

• 1 1/2 pounds boneless skinless chicken breasts or thighs, cubed

• 6 garlic cloves, chopped

• 2 shallots, chopped

• 1 tablespoon smoked paprika

• 1 tablespoon chopped fresh oregano

• chili flakes, Kosher salt, and black pepper

• 2 Persian cucumbers, chopped

• 1 avocado, diced

• 2 tablespoons lemon juice

• 1/4 cup fresh dill, chopped

• 6 ounces crumbled feta cheese

• 1-2 cups Tzakiki sauce

• lettuce, peperoncini, onion, tomatoes, and pitas, for serving

GINGER TAHINI

• 1/2 cup tahini

• 2 teaspoons grated ginger

• 1 clove garlic, grated

• 2 teaspoons tamari

• 1 tablespoon lemon juice

• 2 teaspoons honey

Preparation

Step 1

In a bowl, combine the yogurt, olive oil, cubed chicken, garlic, shallots, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.

Step 2

Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges.

Step 3

Meanwhile, combine the cucumbers, avocado, lemon, dill, salt, and pepper.

Step 4

To make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt.

Step 5

To assemble, add lettuce to a bowl. Top with chicken, cucumber/avocado, feta cheese, and any other desired toppings. Add a few dollops of Tzaziki sauce. Drizzle over the tahini.

Notes

This is outstanding. Just a delicious, simple and healthy meal.

Garlic Butter Creamed Corn Chicken

Prep Time: 10 mins
Cook Time: 30 mins

Total Time: 40 mins
Yield: 6 Servings

Calories: 537 kcal
Category: American
Cuisine: Soup

Cozy, summer comfort food!

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts or thighs

• 2 tablespoons extra virgin olive oil

• 1 tablespoon fresh chopped thyme, plus more for serving

• kosher salt and pepper

• 1/4 cup all-purpose flour

• 4 slices thick cut bacon, chopped

• 1 small yellow onion, chopped

• 2 tablespoons butter

• 4 ears corn, kernels removed from cob

• 2 cloves garlic, minced or grated

• 1 teaspoon crushed red pepper flakes

• 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

• 1/2 cup heavy cream, canned full fat coconut milk, or whole milk

• 1/2 cup grated parmesan or Asiago cheese

• fresh basil

Preparation

Step 1

Rub the chicken all over with 1 tablespoon olive oil, thyme, and season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed to cover the chicken.

Step 2

Heat a large skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.

Step 3

Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.

Step 4

Add the remaining 1 tablespoon olive oil. When the oil shimmers, add the onion and cook until fragrant, about 5 minutes. Add the butter, corn, garlic, and red pepper flakes. Cook another 5 minutes or until the corn is golden.

Step 5

Reduce the heat to medium low and pour in the wine and 1/2 cup water. Add the chicken back to the skillet and bring to a simmer over medium heat. Simmer the chicken for 10-15 minutes until cooked through. Stir in the heavy cream and parmesan, cook another few minutes until warmed through. Remove from the heat and top with bacon.

Notes

Serve the chicken topped with fresh thyme and basil. Enjoy!