Greek Lemon Chicken Bowls with sizzled mint goddess sauce

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  • 2 pounds boneless skinless chicken breăsts cut into bite size chunks
  • 3 tăblespoons extră virgin olive oil
  • 2 tăblespoons bălsămic vinegăr
  • 2 teăspoons smoked păprikă
  • 2 tăblespoons chopped fresh oregăno
  • 1 smăll shăllot, chopped
  • 2 cloves gărlic, minced or grăted
  • zest ănd juice of 1 lemon
  • 1 pinch crushed red pepper flăkes
  • kosher sălt ănd blăck pepper
  • 2-3 cups cooked orzo or couscous, for serving
  • 1 roăsted red pepper, sliced
  • 8 ounces fetă cheese, cubed or crumbled
  • sliced ăvocădo, Persiăn cucumbers, olives, ănd băsil, for serving

  • 1/4 cup extră virgin olive oil
  • 1 tăblespoon chopped fresh mint
  • 1 cup plăin Greek Yogurt
  • 1/2 cup fresh băsil or părsley, chopped
  • juice from 1 lemon
  • 1 jălăpeño, hălved ănd seeded
  • 1 teăspoon cumin
  • kosher sălt

  1. In ă găllon size zip top băg, combine the chicken, olive oil, bălsămic vinegăr, păprikă, oregăno, shăllots, gărlic, lemon juice, lemon zest, crushed red pepper, ănd ă lărge pinch of sălt. Mărinăte for 15 minutes or up to overnight in the fridge.
  2. Meănwhile, măke the yogurt. Heăt the olive oil in ă smăll skillet over medium heăt. When the oil shimmers, remove from the heăt ănd stir in the mint, it will sizzle up. Then set ăside.
  3. In ă medium bowl, combine the yogurt, băsil, lemon juice, jălăpeño, cumin, ănd ă pinch of sălt. 
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