Instructions
Step 1: Preheat the oven to 425°F (220°C). Toss the quartered baby potatoes with olive oil, paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until golden and crispy.
Step 2: While the potatoes roast, season the chicken breasts with olive oil, oregano, garlic powder, salt, and pepper. Grill over medium-high heat for about 5-6 minutes per side or until cooked through. Let rest, then slice.
Step 3: In a bowl, combine Greek yogurt, grated cucumber, lemon juice, dill, garlic, and salt. Mix well to make the tzatziki sauce. Refrigerate until ready to serve.
Step 4: In a serving bowl, arrange the roasted potatoes, grilled chicken slices, cherry tomatoes, cucumber slices, and a generous dollop of tzatziki.
Step 5: Garnish with fresh dill if desired and serve immediately.
Storage Information
Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and potatoes before serving and assemble fresh for best texture and flavor.
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