Another great recipe from Mel’s Kitchen Cafe.  I made a few tweaks of my own, but what I love about this recipe is that it uses all the produce that is so good right now.  My garden is bursting with tomatoes, peppers and zucchini and this is a great way to use them.

It’s also crazy quick – you could start marinating the chicken and make the Tzatziki sauce mid-afternoon and then the whole supper can come together in 20 minutes.

We always have frozen naan in the house, so I made it with naan.  But flatbread would be good, too.

This would also be great with shrimp or for a vegetarian version, try using sliced mushrooms instead of chicken. Just be sure to bake the mushrooms long enough so they’re tender, since they take a little longer to cook.

Chicken:
3 Tbsp olive oil
3 Tbsp lemon juice
½ tsp garlic powder, or 1 tsp crushed garlic
1/2 tsp dried oregano
1/2 tsp Kosher Salt
1/4 tsp freshly-ground black pepper
2 pounds boneless, skinless chicken thighs, cut into thin slices

Vegetables:
2 bell peppers (any color), cored and sliced thinly
1 medium zucchini, sliced into strips (no need to peel)
2 Tbsp olive oil
Salt and pepper

Tzatziki:
1 cup grated cucumber, squeezed and drained
1 cup plain yogurt
1 Tbsp lemon juice
1 tsp red wine vinegar (apple cider vinegar is fine, too.)
1/2 cup crumbled feta
1/4 tsp garlic powder
Salt and pepper, to taste

Naan

Toppings:
Thinly sliced red onions
Diced cucumbers
Chopped tomatoes
Romaine lettuce, quartered and cut into thin ribbons

INSTRUCTIONS

Mix the marinade in a medium bowl and add chicken. Cover and refrigerate 30 minutes.

Make the tzatziki sauce in another small bowl, cover and refrigerate.

Preheat oven to 425 degrees F.

Lightly grease 2 half sheet pans. Remove chicken pieces from the bowl and place on one sheet pan.

Toss bell peppers and zucchini in the marinade for a few minutes and spread in a thin layer on a second sheet pan. Discard leftover marinade.  Lightly salt and pepper veggies.

Bake for 6 minutes, and rotate pans. (Drain excess liquid from the chicken pan, if any.) Bake another 6-8 minutes until chicken is done and peppers are fork tender.

Warm the naan in the oven for a couple of minutes. I removed the chicken to a plate and reused the chicken sheet pan.

Serve the chicken and veggies on naan with the Tzatziki sauce and other toppings. It’s also fun to make these at the table.

So good!!!