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Ingredients
▢ 1/3 cup full-fat plain Greek yogurt
▢ 1/4 cup extra virgin olive oil
▢ 1 1/2 pounds boneless skinless chicken breasts or thighs, cubed
▢ 6 garlic cloves, chopped
▢ 2 shallots, chopped
▢ 1 tablespoon smoked paprika
▢ 1 tablespoon chopped fresh oregano
▢ chili flakes, Kosher salt, and black pepper
▢ 2 Persian cucumbers, chopped
▢ 1 avocado, diced
▢ 2 tablespoons lemon juice
▢ 1/4 cup fresh dill, chopped
▢ 6 ounces crumbled feta cheese
▢ 1-2 cups Tzakiki sauce
▢ lettuce, peperoncini, onion, tomatoes, and pitas, for serving
GINGER TAHINI
▢ 1/2 cup tahini
▢ 2 teaspoons grated ginger
▢ 1 clove garlic, grated
▢ 2 teaspoons tamari
▢ 1 tablespoon lemon juice
▢ 2 teaspoons honey
Instructions
1. In a bowl, combine the yogurt, olive oil, cubed chicken, garlic, shallots, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.
2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges.
3. Meanwhile, combine the cucumbers, avocado, lemon, dill, salt, and pepper.
4. To make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt.
5. To assemble, add lettuce to a bowl. Top with chicken, cucumber/avocado, feta cheese, and any other desired toppings. Add a few dollops of Tzaziki sauce. Drizzle over the tahini.
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