Mediterranean Dish Recipes

Ingredients

• 🍗2 Chicken Breasts
• 🥛1.5 Cups Greek Yogurt
• •1 Cup Jasmine Rice
• •1 Cup Rinsed Chickpeas
• •4 Japanese Cucumbers
• 🍅4 Roma Tomatoes
• 🧅1/2 Red Onion
• 🌿1 Bundle Dill
• •2 Tbs White Vinegar
• 🫒2 Tbs Olive Oil
• 🧄4 Cloves Garlic
• 🍋1 Lemon
• 🌿1 Tsp Smoked Paprika
• 🧂2 Tsp Lemon Pepper
• 🧂1 Tsp Sea Salt
• 🍗2 Chicken Breasts
• 🥛1.5 Cups Greek Yogurt
• •1 Cup Jasmine Rice
• •4 Japanese Cucumbers
• 🍅4 Roma Tomatoes
• 🧅1/2 Red Onion
• 🌿1 Bundle Dill
• •2 Tbs White Vinegar
• 🫒2 Tbs Olive Oil
• 🧄4 Cloves Garlic
• 🍋1 Lemon
• 🌿1 Tsp Smoked Paprika
• 🧂2 Tsp Lemon Pepper
• 🧂1 Tsp Sea Salt

Instructions

1. 1Slice your chicken breast in half, butterflied, and place in large mixing bowl. Place 1/2 cup greek yogurt and mix throughly until chicken breasts are evenly coated.
2. 2Mix in a handful of fresh chopped dill, 1 tsp smoked paprika, 1 tsp lemon pepper, and 1/2 tsp sea salt. Add the juice of 1/2 lemon juiced and 4 minced garlic cloves.
3. 3Place chicken on frying pan over medium heat and cook for 5 minutes on first side. While the chicken is cooking, you can begin your vegetables and tzatziki.
4. 4Quarter and chop 2 japanese cucumbers, 4 roma tomatoes, and 1/2 a red onion. Mix and add 2 tbs olive oil, 1 tsp lemon pepper, 1/2 tsp sea salt, and mix thoroughly and set aside.
5. 5Shred 2 japanese cucumbers and strain using cheesecloth or paper towel. Mix with 1 cup greek yogurt, 2 tsp white vinegar, 1/2 lemon juiced, a pinch of salt and a handful of fresh dill.
6. 6Flip your chicken breasts and cooked for 5 minutes on other side. Finish off by moving to high heat and crisping both sides for 2-3 minutes.
7. 7Begin your bowl with a 1/2 cup of grain base of your choice, jasmine rice is my favorite, top with vegetable mixture, chicken, and tzatziki. Finish up with fresh chopped dill & enjoy!
8. 8Slice your chicken breast in half, butterflied, and place in large mixing bowl. Place 1/2 cup greek yogurt and mix throughly until chicken breasts are evenly coated.
9. 9Mix in a handful of fresh chopped dill, 1 tsp smoked paprika, 1 tsp lemon pepper, and 1/2 tsp sea salt. Add the juice of 1/2 lemon juiced and 4 minced garlic cloves.
10. 10Place chicken on frying pan over medium heat and cook for 5 minutes on first side. While the chicken is cooking, you can begin your vegetables and tzatziki.
11. 11Quarter and chop 2 japanese cucumbers, 4 roma tomatoes, and 1/2 a red onion. Mix and add 2 tbs olive oil, 1 tsp lemon pepper, 1/2 tsp sea salt, and mix thoroughly and set aside.
12. 12Shred 2 japanese cucumbers and strain using cheesecloth or paper towel. Mix with 1 cup greek yogurt, 2 tsp white vinegar, 1/2 lemon juiced, a pinch of salt and a handful of fresh dill.
13. 13Add rinsed chickpeas to separate skillet and sauté on medium heat with a little olive oil, smoked paprika, lemon pepper, and sea salt.
14. 14Flip your chicken breasts and cooked for 5 minutes on other side. Finish off by moving to high heat and crisping both sides for 2-3 minutes.
15. 15Begin your bowl with a 1/2 cup of grain base of your choice, jasmine rice is my favorite, top with vegetable mixture, chicken, and tzatziki. Finish up with fresh chopped dill & enjoy!