Chicken Tzatziki Bowls
Ingredients
½ cup
tahini
1 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
1 tbsp.
low-sodium tamari
1 tbsp.
Kowalski's Pure Honey
½ tsp.
garlic powder
6 tbsp.
warm water (or as needed)
⅓ cup
plain Greek yogurt
¼ cup
Kowalski's Extra Virgin Olive Oil
1 tbsp.
chopped garlic
1 tbsp.
smoked paprika
1 tsp.
dried oregano
1 tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns, plus more for finishing, if desired
¼ tsp.
crushed red pepper flakes
1 ¼ - 1 ½ lbs.
boneless skinless chicken thighs, cut evenly crosswise into 8-10 pieces per thigh
1 large head
Romaine lettuce, chopped
1
English cucumber, peeled, cut in half lengthwise, then sliced into ¼" half moons
1
avocado, sliced
6 oz.
crumbled Israeli feta cheese
½ cup
sliced pepperoncini peppers, drained
½ cup
prepared tzatziki sauce (from the Deli Grab & Go Case)
¾ oz.
fresh dill, mint or a combination, chopped, plus more for garnish, if desired
- red onion, thinly sliced, to taste
- tomato, diced, to taste
- freshly grated lemon zest, to taste
- crispy chickpeas (such as Biena Chickpea Snacks), to taste
1 pkg.
Kowalski's Take & Bake Roasted Garlic Tandoori Naan, warmed according to pkg. directions, for serving
Directions
- In a small mixing bowl, whisk together tahini, lemon juice, tamari, honey and garlic powder until smooth. Add warm water as needed to create a desirable drizzling consistency; set aside.
- In a large mixing bowl, whisk together yogurt, oil, chopped garlic, paprika, oregano, salt, black pepper and crushed red pepper.
- Add chicken; stir to coat evenly.
- Let stand for 15 min. Meanwhile, preheat oven to 425°.
- Spread chicken in an even layer on a parchment-lined baking sheet; bake in preheated oven until chicken is golden-brown on the edges and cooked through (about 20 min.), stirring halfway through.
- Set oven to broil; broil chicken until dark brown on the edges (1-2 min.).
- To serve, divide lettuce evenly between 4 serving bowls. Top evenly with chicken. Divide cucumber, avocado, cheese, pepperoncini, tzatziki and fresh herbs evenly between bowls. Add onion, tomato, zest and chickpeas to each bowl; drizzle with lemon tahini mixture. Season with more pepper, if desired.
- Serve with warm naan on the side.
