Serves 4
Ingredients:
Marinated Chicken:
½ cup plain Greek yogurt
4 tablespoons Lemon Pepper Infused Olive Oil
1 tablespoon Bianco White Balsamic Vinegar
1 teaspoons Nantucket Seasoning Blend
1 teaspoon sweet paprika
2 large chicken breasts, thinly sliced
Tzatziki Sauce:
⅓ cup plain Greek yogurt
⅓ cup sour cream
⅓ cup cucumber, minced
1 garlic clove, peeled and minced
2 tablespoons Lemon Pepper Infused Olive Oil
1 tablespoon Bianco White Balsamic Vinegar
1 teaspoon Nantucket Seasoning Blend
1 tablespoon fresh dill, chopped
1 tablespoon fresh mint, chopped
Fleur de sel and pepper, to taste
4 cups cooked rice pilaf
1 cup cucumbers, diced
1 cup cherry tomatoes, quartered or diced
½ cup pickled red onion
½ cup kalamata olives
4 to 8 pepperoncini peppers
½ cup feta cheese crumbles
Instructions
To make the marinade, place yogurt, olive oil, vinegar, seasoning blend, and paprika in a medium bowl, whisk to combine. Place the sliced raw chicken in a zipper bag or sealable container, add the marinade, and thoroughly coat. Refrigerate the chicken overnight or for a minimum of 4 hours.
While the chicken is marinating, make the tzatziki sauce by placing the yogurt, sour cream, cucumber, garlic, olive oil, vinegar, seasoning blend, dill, and mint in a medium bowl, whisk to combine, and season to taste with salt and pepper. Refrigerate until ready to serve.
Preheat a gas grill to medium-high heat or prep coals for a charcoal grill. Once hot, remove the chicken from the marinade, and grill for 2 to 3 minutes, flipping halfway through, or until cooked through. Remove from the grill.
Divide rice pilaf between bowls and top with grilled chicken. Add the cucumbers, tomatoes, pickled red onion, olives, and pepperoncini to the bowls. Dollop the bowls with tzatziki sauce and sprinkle with feta cheese before serving.
