Serves 1
Directions
- 1Season chicken on both sides.
- 2In a heavy duty pot, add in 2 tsp olive oil over medium high heat.
- 3Sear chicken on both sides for 2 min.
- 4Add in 1/2 cup chicken broth and bring to a boil.
- 5Lower heat, cover, and cook for 13 min.
- 6Remove from heat, let chicken rest, and shred with two forks.
- 7Let chicken cool!
- 8In a small bowl, mix together Greek yogurt feta sauce ingredients.
- 9In a large bowl, add in green onions, cucumber, olives, and cooled shredded chicken.
- 10Pour yogurt sauce on top and toss to combine.
Ingredients
- 2 lbs boneless skinless chicken breast
- 0.5 tsp kosher salt
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp smoked paprika
- 0.25 tsp black pepper
- 2 tsp extra virgin olive oil
- 0.5 cup chicken broth
- 1 cup plain whole milk Greek Yogurt
- 2.5 oz sheep’s milk feta cheese, crumbled
- 2 teaspoons lemon juice
- 1 teaspoon extra virgin olive oil
- 1.25 teaspoon raw honey
- 0.5 teaspoon garlic powder
- 0.5 teaspoon cumin
- 0.25 teaspoon fine kosher salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh dill
- 2 pounds chicken
- 1 english cucumber, peeled and diced
- 3 large green onion, finely diced
- 0.75 cup Kalamata olives, chopped
Equipment
heavy duty potsmall bowllarge bowltwo forks
Tips
- Amazing on sourdough toast.
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