|Zoe’s Kitchen Protein Power Plate with Greek Yogurt Marinated Grilled Chicken,|
Greek Feta Coleslaw, + Caramelized Onions
For the Greek Yogurt Marinated Grilled Chicken:
16oz Greek Yogurt (try to use a thick yogurt)
2-inch Piece of Fresh Ginger, Peeled & Grated
4 Cloves of Garlic, Minced into a Paste with Salt
1t Ground Cumin, Red Chile Flakes, Kosher Salt, Pepper, & Greek Seasoning
½t Dried Oregano
2-4T Sugar (depending on how much sweetness you like)
1 Lemon, Juiced + Zested
4 Bone-in, Skin-on Chicken Breasts
Extra Virgin Olive Oil (for greasing the grill)
White Balsamic Reduction, For Drizzling
For the Greek Vinaigrette:
½C Red Wine Vinegar
¼C Honey or Agave Syrup
3 Garlic Cloves, Minced
1T Fresh Basil, Minced
1t Fresh Oregano, Minced
½t Dried Marjoram
1t Red Pepper Flakes
1 Lemon, Juiced + Zested
¾C Extra Virgin Olive Oil
Salt & Pepper, To Taste
For the Greek Feta Coleslaw:
2 Bags of Shredded Angel Hair Coleslaw (the thinly shaved kind)
¼ Red Onion, Shaved
¼C Fresh Parsley, Chopped
1 Small Handful of Fresh Oregano, Chopped
8oz Crumbled Feta Cheese
6 Green Onions, Thinly Sliced
¼C Minced Chives
Prepared Greek Vinaigrette (to taste, as little or as much as you want)
White Balsamic Reduction
1. Marinating the Chicken: In a small bowl, combine yogurt, ginger, garlic, cumin, chile flakes, salt and lemon. Whisk until smooth and pour into a baking dish. Place the chicken breasts in the yogurt mixture and cover with plastic wrap and refrigerate for a couple of hours or up to a day to marinate.
2. Grilling the Chicken: When ready to grill, heat a very clean grill to medium. When the grill is hot, brush with the oil and place chicken on the grill, skin side down. Cook until the skin is brown and crispy, about 5 minutes, and then flip. Cook another 5-10 minutes, covered, until chicken is fully cooked. Remove chicken from grill and let rest 5-10 minutes before pulling meat off the bone and shredding or slicing it. Drizzle the chicken with some White Balsamic Reduction.
3. For the Greek Vinaigrette: Combine first 8 ingredients in a medium bowl. Slowly whisk in oil until blended. Season with salt and pepper. Keep refrigerated in an airtight container for up to 1 week.
4. For the Greek Coleslaw: Combine all ingredients in large mixing bowl thoroughly. Let sit in refrigerator for at least an hour. Add in some of the prepared Greek Vinaigrette (just enough to coat the coleslaw, but not drown it and make it soggy). Taste for seasoning and adjust if necessary. Serve cold.
5. For Serving: Spoon some of the Greek coleslaw into a bowl and top it with some grilled chicken. Garnish with a pile of caramelized onions, crumbled feta, minced chives, and a little drizzle of more white balsamic reduction. Enjoy.