Ingredients:
- Brioche buns
- Six (6) chicken breasts, pounded down (for even cooking)
- 1 1/2 cup Greek yogurt
- Juice of one (1) lemon
- Zest of one (1) lemon
- 1/4 cup olive oil
- Three (3) garlic cloves, minced
- One (1) tbsp. oregano
- One (1) tbsp. mint
- One (1) tbsp. cumin
- One (1) tbsp. smoked paprika
- Salt & pepper, to taste
- Tzatziki sauce, to garnish bun
- Fresh arugula, to garnish bun
Fresh Veggie Topping Ingredients:
- Two (2) tbsp. olive oil
- One (1) cup cucumbers, diced
- One(1) cup red onions, diced
- One (1) cup tomatoes, seeded and diced
- 1/2 cup feta cheese
- Garlic and herb seasoning, to taste
- Salt & pepper, to taste
Directions:
- Mix Greek yogurt, lemon juice, lemon zest, olive oil, garlic, oregano, mint, cumin smoked paprika, salt and pepper.
- Pound out chicken breasts and place in a resealable bag along with the marinade. Zip tightly and rub chicken until coated evenly. Place in refrigerator for at least one hour.
- In a large bowl, mix olive oil, cucumbers, red onions, tomatoes, feta cheese, garlic & herb seasoning, salt and pepper. Cover and place in refrigerator.
- Preheat oven to 425 degrees.
- Place marinated chicken on a sheet pan and put in a 425 degree oven for 20-25 minutes.
- Toast brioche buns on a cast iron grill or skillet.
- Coat both top and bottom of bun with tzatziki sauce (we picked some up at our local grocery store). Add arugula, baked chicken and fresh veggie topping.
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