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chicken breasts lemons garlic olive oil oregano fresh thyme fresh rosemary fresh dill white wine vinegar cucumber red onion tomatoes kalamata olive sauce butter lettuce Bread
Viewed: 107 - Published at: 3 years agoIngredients
- 4 chicken breasts, cut into large chunks
- 2 lemons, zested & juiced
- 6 garlic cloves, minced
- 1/3 cup olive oil
- 1 tablespoon dried oregano
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons white wine vinegar
- 1 cucumber, sliced thin
- 1 small red onion, sliced thin
- 1 tomatoes, seeded & chopped
- 1/4 cup kalamata olive, chopped
- 1 cup tzatziki, sauce
- 1/2 cup crumbled feta
- 1 (8 ounce) bag butter lettuce
- 4 naan bread, breads
Method
- Make marinade: In glass baking dish, combine oil, lemon juice & zest, garlic, oregano, thyme, rosemary, dill, 1 Tbsp vinegar, S&P, Mix well.
- Place chicken in even layer in marinade, coat & refrigerate covered for at least 2 hours.
- Mix sliced cucumbers, red onion, 1/2 cup tzatziki sauce, 1 Tbsp vinegar, mix well, place in fridge.
- In a separate bowl combine tomato, kalmata, dill, feta, dill & a drizzle of EVOO, refrigerate.
- Bake chicken covered on 350 for 30 minutes. Uncover and broil on low for another 10.
- Place Naan in toaster oven for 5 min to heat through and crisp up.
- Layer on your plate:
- Naan.
- 2-4 Tbsp tzatziki sauce.
- Distribute chicken evenly with some juices.
- Butter lettuce.
- Cucumber mixture with sauce.
- Top with tomato & olive mixture.
