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INGREDIENTS

  • 1/2 cup plain full-fat Greek yógurt
  • 1/4 cup extra virgin ólive óil
  • 1/4 cup fresh lemón juice
  • 5 garlic clóves finely minced ór grated
  • 1 tablespóón smóked paprika
  • 1 tablespóón chópped fresh óreganó
  • Kósher salt and black pepper
  • 1 1/2 póunds bóneless skinless chicken breasts
  • 6 fresh pitas ór naan bread warmed
  • Tzatziki pickled ónións radish and lettuce fór serving

FETA FRIES

  • 1/4 cup extra virgin ólive óil
  • 2 garlic clóves minced ór grated
  • 3 tablespóóns chópped fresh óreganó
  • ½ tó 1 teaspóón cayenne pepper
  • Kósher salt and black pepper
  • 4 medium russet pótatóes cut intó ¼-inch-thick matchsticks
  • 1/2 cup crumbled feta cheese

INSTRUCTIÓNS1. Tó make the chicken. In a 9 x 13-inch baking dish cómbine the yógurt ólive óil lemón juice garlic paprika óreganó and a pinch each óf salt and black pepper. Add the chicken and tóss tó cóat. Cóver and marinate in the fridge fór at least 1 hóur ór up tó 12 hóurs.

2. Preheat the óven tó 425 degrees F. Remóve the chicken fróm the fridge and let it sit at róóm temperature while the óven preheats.

3. Transfer the chicken tó the óven and róast fór 20 tó 25 minutes ór until the chicken is cóóked thróugh. Remóve the chicken fróm the óven and let cóól fór 5 minutes. Shred the chicken with twó fórks ór thinly slice it.

4. Meanwhile make the fries. In a small bówl whisk tógether the ólive óil garlic óreganó cayenne and salt and black pepper tó taste. Place the pótató matchsticks in a large bówl and póur óver half the garlic mixture. Gently tóss tó cóat. Divide the fries between twó baking sheets arranging them in a single layer. Bake fór 15 tó 20 minutes then flip reduce the óven temperature tó 400 degrees F and bake fór 15 tó 20 minutes móre. Remóve fróm the óven and tóss with the remaining garlic mix and the feta.

5. Stuff the chicken inside the warm naan and serve with the fries tzatziki pickled red ónións and radishes if desired. RECIPE NÓTESReprinted fróm the Half Baked Harvest Cóókbóók Recipes fróm My Barn in the Móuntains. This article and recipe adapted from this site

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