Tuesday, June 24, 2014

Copycat Recipe: Zoe’s Kitchen Protein Power Plate with Greek Yogurt Marinated Grilled Chicken, Greek Feta Coleslaw, + Caramelized Onions

Zoe’s Kitchen Protein Power Plate with Greek Yogurt Marinated Grilled Chicken,
 Greek Feta Coleslaw, + Caramelized Onions
Some of my fondest memories come from my days at the University of Alabama, well y'all probably already know that, haha. And one of our favorite places to get a quick + healthy lunch was at Zoe's Kitchen. Our go-to meal was their Protein Power Plate. It's fabulous, fresh, and doesn't weigh you down the rest of the day. Their dish consists of a greek vinaigrette feta coleslaw that is topped with grilled chicken and a mound of luscious, sweet caramelized onions. It seriously was the perfect way to start the day, or end the night really. And for a while now, I have been wanting to recreate it myself at home. Because I mean, look at its' components... it should be a breeze. I found a great recipe for greek yogurt marinated grilled chicken, and honestly I can't wait to make it over + over again. It would be great on tacos, in other salads, or just as a main entree. It blackens nicely on the grill, yet retains the moisture from the greek yogurt marinade. For a little extra sweetness, I drizzled my grilled chicken with a little white balsamic reduction-- and it was perfection. Who doesn't like tangy + sweet?! You can make your own reduction at home or you can pick up a handy-dandy store-bought brand at the grocery store. It's as simple as that! The coleslaw is heavy on the onions, which we love, but if you're not so into that... then feel free to not use the red onions. The vinaigrette recipe makes a big batch, so only use enough to lightly coat the coleslaw. You don't want it soggy or drowned in a bunch of liquid. And don't skimp on the feta because it adds a nice saltiness and creaminess to the coleslaw. All you have left to do is caramelize a shit-ton of onions (the more the better, in our humble opinion). Then, just load it into a big bowl and drizzle a little more reduction, as well as some extra crumbled feta... and dinner is served!! I can see this meal becoming a weekly tradition for us, that's how much we liked it!! Enjoy :)







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)

For Serving:
Caramelized Onions
Crumbled Feta
Minced Chives
White Balsamic Reduction

Directions:
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.

3 comments:

  1. This looks awesome! New follower

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    Replies
    1. It is really awesome, that's why it was on our Top Ten list this year! Not too heavy yet super filling and flavorful to boot! Thanks for the comment and the love :) I hope you'll get around to making some recipes and commenting more!!

      XOXO,
      Juliana

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  2. This is my very favorite Zoe's meal & we moved away & there's no Zoe's near us now! I can't wait to try this!

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