Ingredients
The following ingredients have 6 Servings
- 1 bag Alexia Yukon Select julienne fries
- 1 lemon (juiced)
- 2 tablespoons olive oil (divided)
- 1 garlic cloves (minced)
- 1 pound chicken breast (cut into bite-sized pieces)
- 1 cup grape tomatoes (quartered)
- 1 cucumber (diced)
- 1 red bell pepper (diced)
- 1 red onion (minced)
- 1 can quartered artichoke hearts (in water, drained)
- 1/4 cup pitted kalamata olives
- 2 tablespoons red wine vinegar
- 1/2 cup prepared tzatziki sauce
Instruction
- Heat oven to 425ºF. Spread the fries on a baking sheet in a single layer and bake for 25 minutes, or until crisp and golden, turning them over halfway through.
- In a mixing bowl, combine the lemon juice, 1 tablespoon olive oil, and garlic. Season with salt and pepper. Add the chicken, turning to coat. Let sit 10 minutes. Heat the remaining olive oil in a arge skillet. Add the chicken and saute 6-8 minutes, or until cooked through.
- In a large bowl, combine the tomatoes, cucumber, bell pepper, onion, artichoke hearts, olives, and vinegar.
- To serve, top the fries with the chicken, vegetables, and tzatziki sauce.
