Tag: cucumber

Sheet Pan Chicken Gyros

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I ADORE Halfbaked Harvest. She makes the best recipes, that at first glance seem complicated, but when you get down to it, they are easy & so freaking delicious. I made these gyros over the last week, and being one person, I had them for dinner multiple nights in a row. Usually, I get bored with eating the same thing over and over again, but I was excited for dinner every night! Tiegan uses feta in her tzatziki, I did not have any & it turned out delicious, but feel free to add it if you like! Don’t forget to set some time aside so the chicken can marinate! For serving, I added lettuce, homemade pickled red onion, and dill.

Ingredients

  • 1/3 Cup Plain Yogurt [She calls for full fat, but I used low-fat and it worked perfectly]
  • 1/4 Cup Olive Oil
  • 1 1/2 LBS Boneless, Skinless, Chicken Thighs, or Breasts, cubed
  • 1/4 Cup Lemon Juice
  • 6 Garlic Cloves, chopped
  • 2 Shallots, chopped
  • 1 TBSP Smoked Paprika
  • 1 TBSP Oregano
  • 1 TSP Turmeric
  • Red Pepper Flakes
  • Salt & Pepper
  • Pitas or Naan, warmed

Tzatziki

  • 8 oz Feta Cheese
  • 1/4 + 1/3 Cup Greek Yogurt
  • 2 Garlic Cloves, grated
  • Juice from 1 Lemon
  • 1/2 Large Cucumber, shredded
  • salt

Let’s Get Cooking

In a bowl, combine yogurt + olive oil + cubed chicken + lemon juice + garlic + shallots + paprika + turmeric + oregano + chili flakes + salt + pepper. Mix well to combine and let marinate for at least 15 min at room temp or overnight in the fridge.

Preheat the oven to 425F.

Arrange the chicken on a baking sheet and bake for 15 minutes. Toss and bake for another 5-10 minutes/ until cooked through. Switch the oven to broil and cook until the chicken chars on the edges, about 1-2 min WATCH CAREFULLY.

Make the tzatziki while the chicken cooks. Combine feta + 1/4 cup yogurt + garlic + lemon juice in a blender and blend until creamy. Stir in the 1/3 cup yogurt + cucumber + pinch of salt + red pepper flakes. Always taste test to be sure.

To assemble: spread the warm naan with tzatziki, then lettuce, and chicken [ I like to sprinkle some dill on top]. Add on red onions & a little cilantro.

YUM YUM YUM

Made with Love,

Hannah

Spicy Salmon Airfryer Bowls

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As we can tell from the recipes on this blog I love rice. It is just as universal as a potato; it can be breakfast, lunch, or dinner. Due to being in the interrum before the new year, grocery shopping is really one of the last things I want to do. In my house, I never fail to have rice and some sort of vegetable on hand. That is where these rice bowls really come in handy. Past-Hannah picked up a salmon filet at ALDI [she was thinking ahead] so I decided these spicy salmon airfryer bowls would be the perfect week-night meal. Being that it is only me, it also makes the perfect work-day lunch.

Ingredients

  • 1 Salmon Filet
  • 1/4 Cup Soy Sauce
  • 1 TBSP Honey, I used Hot Honey, but use whatever you have
  • 3 TSP Sriracha
  • 1 TBSP Rice Wine Vinegar
  • 2 Garlic Cloves, minced
  • 1 TSP Grated Ginger
  • Cooked Rice
  • Cleveland Kitchen Kimchi, or your favorite
  • 1/2 Cucumber, sliced
  • 1/2 Avocado, sliced
  • 1 TBSP Cream Cheese, cubed
  • Fly by Jing Chili Crisps, possibly my new favorite thing
  • Any additional toppings: Nori, Egg, Sriracha

Let’s Get Cookin

Start with a small bowl and combine soy sauce + honey + sriracha + rice wine vinegar + garlic + ginger and mix well. Place salmon in the bowl skin side up. Let marinate for at least an hour. Once done, remove from the bowl and pat dry. Cut the salmon into bite-sized pieces.

Preheat the air fryer to 350F. Either line with parchment paper or add a little olive oil to prevent sticking. Cook in batches if you need to, frying for about 8 minutes.

While the salmon cooks prep your toppings.

Once the salmon is done, build your bowl!

Staring with rice + a little extra soy sauce and sriracha + cucumber + avocado + salmon + kimchi + cream cheese + Sichuan chili crisps [my new obsession, they aren’t wrong when they say you can put it on everything].

Made with Love,

Hannah