Lemon Herb Mediterranean Chicken Bowls with Homemade Tzatziki

Step 1In a small bowl, combine olive oil, red wine vinegar, lemon juice, Greek yogurt, oregano, paprika, dill, chopped parsley, salt, and pepper to make the marinade.

Step 2Marinate 10 oz chicken breast in the mixture for at least 30 minutes.

Step 3Cook the chicken in the leftover marinade until golden brown and the internal temperature reaches 165°F.

Step 4For the tzatziki, combine Greek yogurt, grated cucumbers, minced garlic, lemon juice, red wine vinegar, and chopped dill. Refrigerate for 30 minutes before serving.

Step 5Prepare the cucumber tomato salad by mixing diced cucumbers, cherry tomatoes, roasted red peppers, red onion, olive oil, red wine vinegar, dill, basil, oregano, salt, and pepper.

Step 6Dice Yukon gold potatoes into wedges and soak in ice water for 30 minutes. Season with paprika, garlic salt, black pepper, and avocado oil, then bake at 420°F for 25-30 minutes until crispy.

Step 7Assemble the bowls by adding hummus, tzatziki, cooked chicken breast, cucumber tomato salad, potato wedges, and toasted Stonefire naan dippers.