Mexican Goes Greek

INGREDIENTS

Grilled Greek Yogurt Marinated Chicken

• Don Pancho Cilantro Lime Crema
• 2 large chicken breasts
• 1/2 cup Greek yogurt
• 1 T minced garlic
• 1 T Zatar seasoning or Greek seasoning blend
• 1 T lemon zest
• 1/4 cup fresh squeezed lemon juice
• Salt & pepper to taste
• One head of romaine lettuce
• Feta cheese
• 1 tomato sliced
• 1 cucumber sliced
• Cilantro chopped
• Pita bread or Tortillas

Roasted Potatoes

• 1-½ lbs. Baby or fingerling potatoes
• 3 T Olive oil
• Salt and pepper to taste
• 1 T Zatar seasoning or Greek seasoning blend (add more to taste)

DIRECTIONS

1. Combine yogurt, garlic, Zatar, lemon zest, juice, salt and pepper in a bowl and mix well.
2. Place chicken in a gallon-sized storage bag and top with marinade. Let marinate for at least 30 minutes or overnight.  
3. Toss potatoes, olive oil, Zatar, salt and pepper in a bowl. Roast on a baking sheet at 400°F for 15-20 minutes (you can also use an air fryer).
4. Preheat the grill. Remove chicken from bag and remove excess marinade. Grill chicken on oiled grill until internal temperature reaches 165°F. 
5. Let rest 10-20 minutes, slice.
6. Slice romaine in half lengthwise, keeping core intact. Spritz with olive oil and grill until lettuce begins to slightly char.
7. Remove romaine, sprinkle with salt, pepper, feta cheese.  Drizzle with Don Pancho Cilantro Lime Crema
8. Grill/Warm pita bread or tortillas. 
9. Assemble chicken on grilled pita bread with feta, sliced tomatoes & cucumber. Top with Don Pancho Cilantro Lime Crema & fresh cilantro. Serve with potatoes and romaine.