Ingredients
Units
Scale
- 2 chicken breasts (sliced)
- 2 tbsp of olive oil
- juice of one lemon
- 1 tbsp of Weber’s kickin chicken (or any other seasoning)
- 1/2 tsp of paprika
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- salt to taste
Dressing
- 1/2 a cup of Greek yogurt
- 2 tbsp of tahini
- chili flakes to taste
- salt and pepper
- 1 large slice of roasted red pepper (the jarred kind)
- 1/2 tsp of garlic powder
- fistful of chopped parsley
- Juice of 1/2 a lemon
Instructions
- Marinate 2 chicken breasts (sliced) in 2 tbsp of olive oil, juice of one lemon, 1 tbsp of Weber’s kickin chicken (or any other seasoning) 1/2 tsp each of paprika, garlic powder, pepper and salt to taste. Mix all the ingredients and marinate for 30 mins.
- Meanwhile: prep the dressing: blend 1/2 a cup of Greek yogurt (hang regular yogurt in a muslin for a little bit so the water releases to make it thicker), 2 tbsp of tahini, chili flakes to taste, salt and pepper, 1 large slice of roasted red pepper (the jarred kind), 1/2 tsp of garlic powder, fistful of chopped parsley. Juice of 1/2 a lemon.
- Make a coleslaw: recipe in my salad highlights. Cut some red onion and some cucumber for crunch.
- Fry or bake chicken. Shred when cool enough to handle and toss in the dressing.
- You can use any bread you’d like. I used slider buns, you can do pita pockets as well. Place chicken filling over it.
- I sprayed my George Foreman grill with some police oil and placed the burgers/sandwiches in there to get crisped up. Takes about 3-4 mins. Such a life saver
- Serve with coleslaw and crunchy veggies inside or on the side.
- Prep Time: 25 mins
- Cook Time: 30 mins