What you'll be getting:

Tzatziki Chicken Salad 

Place chicken on the sheet pan. 

After timer goes off, pull chicken from the oven. 

Mix everything together. 

Place everything on top of the flat bread. 

Per Serving

1 chicken thigh (marinating in lemon juice, salt, pepper, garlic, avocado oil, dill)

60 g tzatziki sauce* (greek yogurt, lemon juice, cucumbers, dill, salt, pepper)

160 g naan bread** (AP flour, eggs, yeast, salt, sugar) 

4 kalamata olives

75 g cucumbers and tomatoes

Equipment needed: lined sheet pan, mixing bowl

 

*dairy free diets have a mayonnaise-based dill sauce

** gluten-free diets received salad greens and dressing in lieu of flat bread

Preheat oven to 450.

When oven reaches 450, place sheet pan in the oven. Set a timer for 20 minutes. 

Put chicken into a bowl with the tomatoes, cucumbers, and tzatziki. 

Add olives. Some people don't particularly like olives which is why I kept them separate. 

Fold over and slice. From start to finish this meal takes just over 20 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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