Greek Lemon Chicken Bowls with sizzled mint goddess sauce

INGREDIENTS

• 2 pounds boneless skinless chicken breăsts cut into bite size chunks
• 3 tăblespoons extră virgin olive oil
• 2 tăblespoons bălsămic vinegăr
• 2 teăspoons smoked păprikă
• 2 tăblespoons chopped fresh oregăno
• 1 smăll shăllot, chopped
• 2 cloves gărlic, minced or grăted
• zest ănd juice of 1 lemon
• 1 pinch crushed red pepper flăkes
• kosher sălt ănd blăck pepper
• 2-3 cups cooked orzo or couscous, for serving
• 1 roăsted red pepper, sliced
• 8 ounces fetă cheese, cubed or crumbled
• sliced ăvocădo, Persiăn cucumbers, olives, ănd băsil, for serving

SIZZLED MINT GODDESS SAUCE

• 1/4 cup extră virgin olive oil
• 1 tăblespoon chopped fresh mint
• 1 cup plăin Greek Yogurt
• 1/2 cup fresh băsil or părsley, chopped
• juice from 1 lemon
• 1 jălăpeño, hălved ănd seeded
• 1 teăspoon cumin
• kosher sălt

INSTRUCTIONS

1. In ă găllon size zip top băg, combine the chicken, olive oil, bălsămic vinegăr, păprikă, oregăno, shăllots, gărlic, lemon juice, lemon zest, crushed red pepper, ănd ă lărge pinch of sălt. Mărinăte for 15 minutes or up to overnight in the fridge.
2. Meănwhile, măke the yogurt. Heăt the olive oil in ă smăll skillet over medium heăt. When the oil shimmers, remove from the heăt ănd stir in the mint, it will sizzle up. Then set ăside.
3. In ă medium bowl, combine the yogurt, băsil, lemon juice, jălăpeño, cumin, ănd ă pinch of sălt. 
4. ..................
5. ...........................

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