Greek Lemon Chicken Bowls with Sizzled Mint Goddess Sauce

By Tieghan Gerard · halfbakedharvest.com

45 min + 15 min marinate6

Marinated lemon-oregano chicken grilled and served over orzo with feta, vegetables, and a mint-infused yogurt sauce.

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prepHeat grill, grill pan or skillet to medium-high, or preheat oven to 400°F / 200°C
900 g boneless skinless chicken breasts, cut into bite-size chunks	Marinate chicken 15 min or overnight	Grill or roast chicken 10–12 min until cooked through	Spread sauce on plates, drizzle mint oil, top with orzo, vegetables, feta & chicken
3 tablespoons extra virgin olive oil (for marinade)
2 tablespoons balsamic vinegar
2 teaspoons smoked paprika
2 tablespoons chopped fresh oregano (or 1 tablespoon dried oregano)
1 small shallot, chopped
2 cloves garlic, minced or grated
zest and juice of 1 lemon
1 pinch crushed red pepper flakes
60 ml extra virgin olive oil (for mint oil)	Heat oil until shimmering, stir in mint
1 tablespoon chopped fresh mint	Heat oil until shimmering, stir in mint
240 ml plain Greek yogurt	Whisk yogurt, basil, lemon juice, jalapeño, cumin & salt
15 g fresh basil or parsley, chopped
juice from 1 lemon
1 jalapeño, halved and seeded
1 teaspoon cumin
kosher salt and black pepper
2–3 cups / 300–450 g cooked orzo or couscous
1 roasted red pepper, sliced
225 g feta cheese, cubed or crumbled
sliced avocado, Persian cucumbers, olives, and basil, for serving

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