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.
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
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
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
Thinly sliced red onions
Romaine lettuce, quartered and cut into thin ribbons
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.