why make this recipe
Chicken and Grilled Peppers with Tzatziki is a flavorful and satisfying dish that combines juicy grilled chicken with sweet, smoky peppers. The addition of tzatziki adds a fresh and creamy element, making this meal a standout for any occasion. It’s perfect for family dinners, summer barbecues, or even meal prep for the week. Plus, this recipe includes fresh herbs and a homemade vinaigrette, which enhances the taste while keeping it healthy.
how to make Chicken and Grilled Peppers with Tzatziki
Ingredients:
- 2/3 cup extra virgin olive oil
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1/4 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 6 cloves garlic, 3 sliced and 3 chopped
- 2 teaspoons honey
- Chili flakes
- Kosher salt and black pepper
- 1 1/2 pounds chicken breasts or thighs, cut into bite-size chunks
- 1 tablespoon smoked paprika
- 3 bell peppers
- 1 cup Tzatziki sauce
- 3 tablespoons mayo
- 1 tablespoon lemon juice
- 6 ounces crumbled feta cheese
- Peperoncini, for serving
Directions:
To make the vinaigrette, combine all ingredients in a bowl or glass jar. Mix the chicken, half of the vinaigrette, and the paprika in a bowl. Thread the chicken onto the skewers. Set your grill, grill pan, or skillet to medium-high heat. Grill the peppers until charred all over, then place in a large bowl, cover, and let steam for 10 minutes. Remove the charred skin, deseed, and slice the peppers. Submerge the charred peppers in the vinaigrette. Simultaneously, grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. In a bowl, mix the Tzatziki sauce with the mayo and lemon juice. Stir in the crumbled feta.
To assemble, add the rice to a bowl. Top with peppers, chicken, and any other desired toppings. Add a few dollops of feta. Dress with Tzatziki sauce.
how to serve Chicken and Grilled Peppers with Tzatziki
Serve Chicken and Grilled Peppers with Tzatziki warm. You can place it over rice or alongside a green salad for a refreshing meal. Adding extra feta and peperoncini can also enhance the flavor and presentation of your dish.
how to store Chicken and Grilled Peppers with Tzatziki
Store any leftovers in an airtight container in the fridge. It will keep well for up to 3 days. If you want to keep the textures fresh, consider storing the Tzatziki sauce separately until ready to serve.
tips to make Chicken and Grilled Peppers with Tzatziki
- Marinate the chicken for a few hours or overnight for deeper flavor.
- Adjust the spice level by adding more or less chili flakes according to your taste.
- Mix and match peppers for a colorful dish; red, yellow, and orange peppers work well together.
- If you don’t have skewers, you can grill the chicken in a grill pan or skillet.
variation
You can swap out the chicken for shrimp or tofu for a different protein option. Also, try different herbs like cilantro or parsley to add your twist to the vinaigrette.
FAQs
1. Can I prepare this dish in advance?
Yes, you can marinate the chicken and prepare the vinaigrette a day ahead. Just grill the chicken and peppers when you’re ready to serve.
2. How can I make Tzatziki sauce at home?
To make Tzatziki sauce, mix plain yogurt with shredded cucumber, minced garlic, lemon juice, olive oil, and a pinch of salt.
3. Is this recipe suitable for meal prep?
Absolutely! It’s great for meal prep. Just store the components separately and assemble them when you’re ready to eat.
Chicken and Grilled Peppers with Tzatziki
Ingredients
For the Vinaigrette
- 2/3 cup extra virgin olive oil
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1/4 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 6 cloves garlic, 3 sliced and 3 chopped
- 2 teaspoons honey
- Chili flakes to taste
- Kosher salt and black pepper to taste
For the Chicken and Peppers
- 1.5 pounds chicken breasts or thighs, cut into bite-size chunks
- 1 tablespoon smoked paprika
For the Tzatziki Sauce
- 1 cup Tzatziki sauce
- 3 tablespoons mayo
- 1 tablespoon lemon juice
- 6 ounces crumbled feta cheese
- Peperoncini for serving
Instructions
Preparation
- To make the vinaigrette, combine all the vinaigrette ingredients in a bowl or glass jar.
- Mix the chicken with half of the vinaigrette and the smoked paprika in a bowl.
- Thread the chicken onto skewers.
Grilling
- Set your grill, grill pan, or skillet to medium-high heat.
- Grill the peppers until they’re charred all over, then place them in a large bowl, cover, and let steam for 10 minutes.
- Remove the charred skin, deseed, and slice the peppers. Submerge the charred peppers in the vinaigrette.
- Simultaneously, grill the skewers of chicken until lightly charred and cooked through, about 10 to 12 minutes total.
Assembly
- In a bowl, mix the Tzatziki sauce with the mayo and lemon juice. Stir in the crumbled feta.
- To assemble, add rice to a bowl and top with peppers, chicken, and any other desired toppings. Add a few dollops of feta and dress with Tzatziki sauce.