Ingredients:

  • 1/2 cup (120g) Plain Greek Yogurt, full fat
  • 2 tbsp (30ml) Extra Virgin Olive Oil
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Oregano, chopped
  • 1 tsp Lemon zest
  • 1/2 tsp Smoked Paprika
  • 1.5 lbs (680g) Boneless, Skinless Chicken Breasts, sliced into 1-inch strips
  • 1 can (15 oz / 425g) Chickpeas, drained, rinsed, and patted dry
  • 1 tsp Cumin
  • 1/2 tsp Sea salt
  • 1/4 tsp Cracked black pepper
  • 2 cups (60g) Baby Spinach or Arugula
  • 1 cup (150g) Cherry tomatoes, halved
  • 1 large English cucumber, diced
  • 1/4 cup (40g) Kalamata olives, pitted
  • 2 tbsp (30g) Feta cheese, crumbled

Instructions:

  1. Whisk the marinade. Combine the 1/2 cup Greek yogurt, 2 tbsp olive oil, minced garlic, fresh oregano, lemon zest, and smoked paprika in your large bowl. Note: Whisk until smooth to ensure even coating.
  2. Coat the chicken. Toss the 1.5 lbs of chicken strips into the yogurt mixture. Use your hands or tongs to make sure every surface is covered.
  3. Rest the meat. Let the chicken sit for at least 10 minutes at room temperature. Note: This allows the acid to start softening the proteins.
  4. Prep the pan. Heat your cast iron skillet over medium high heat until a drop of water dances and evaporates instantly. Add the remaining tsp of oil.
  5. Sear the chicken. Place the strips in the pan, leaving space between them. Cook 4-5 minutes per side until they are golden and the internal temp is 160°F (71°C).
  6. Rest and clean. Remove the chicken to a plate and tent loosely with foil for 5 minutes. Quickly wipe the pan if there are burnt yogurt bits.
  7. Crisp the chickpeas. Add the dried chickpeas to the hot skillet with cumin, sea salt, and pepper. Sauté 5-7 minutes until the skins are blistered and popping.
  8. Build the base. Divide the 2 cups of spinach, diced cucumber, halved tomatoes, and Kalamata olives into four bowls.
  9. Top and serve. Place the chicken and crispy chickpeas over the greens. Sprinkle with 2 tbsp of crumbled feta cheese.
  10. Final touch. Drizzle with any remaining juices from the chicken plate for extra flavor.