Grilled Chicken Sliders with Tzatziki
ingredients
ingredients
method
step-by-step directions

Jessica Chironna's Grilled Chicken Sweet Potato Sliders

  • For the Sliders:
  • 2-3 Sweet Potatoes (sliced into 1/4-inch thick rings)
  • 1 pound Chicken Breasts
  • 1 Avocado (mashed)
  • 1 Tomato (sliced)
  • Tzatziki Sauce
  • Dried Oregano

For the 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 Marinade:

  • 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
step-by-step directions
  • For the Marinade: Combine marinade ingredients and whisk together. Pour over chicken in a bowl and wrap and allow to marinate for an hour.
  • 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.
  • Mash the avocado and season lightly with salt and freshly ground pepper.
  • Cut chicken to potato sized portion. Top with a dollop of mashed avocado, slice of tomato, and a drop of tzatziki sauce.
  • For the Tzatziki Sauce: For tzatziki sauce, combine ingredients and mix well.
Similar categories: Dinner
comments ()
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.