3 tablespoons Olive Oil 1/4 cup White Wine 1 sprig fresh Rosemary (chopped) Salt and Pepper to taste 1/2 teaspoon Tumeric 1/2 teaspoon Garlic Powder 2 Garlic cloves 1/4 teaspoon Oregano 2 tablespoons Lemon juice 1 pound Chicken Breasts
For the Marinade: Combine marinade ingredients and whisk together. Pour over chicken in a bowl and wrap and allow to marinate for an hour.
2-3 Sweet Potatoes (sliced into 1/4-inch thick rings) Dried Oregano
For the Sliders: Heat oven to 400 degrees F. Arrange sweet potatoes on a lightly oiled baking sheet. Lightly brush with olive oil and sprinkle with oregano. Bake for 20 to 25 minutes, while turning until cooked and browned. Cool for 15 minutes.
Meanwhile, grill chicken for 4 to 5 minutes per side or until juices run clear when pricked with a fork.
1 Avocado (mashed)
Mash the avocado and season lightly with salt and freshly ground pepper.
1 Tomato (sliced) Tzatziki Sauce
Cut chicken to potato sized portion. Top with a dollop of mashed avocado, slice of tomato, and a drop of tzatziki sauce.
2 cups Chobani Non-Fat Greek Yogurt 1 large Cucumber (peeled; seeded; cut into 1/4-inch cubes) 3 Garlic cloves (minced) 2 sprigs of Dill (chopped) Salt and freshly ground Pepper to taste Garlic Powder to taste 2 tablespoons Lemon Juice
For the Tzatziki Sauce: For tzatziki sauce, combine ingredients and mix well.