Greek Lemon Chicken Bowls with sizzled mint goddess sauce

INGREDIENTS

• 2 pounds boneless skinless chicken breåsts cut into bite size chunks
• 3 tåblespoons extrå virgin olive oil
• 2 tåblespoons bålsåmic vinegår
• 2 teåspoons smoked påprikå
• 2 tåblespoons chopped fresh oregåno
• 1 småll shållot, chopped
• 2 cloves gårlic, minced or gråted
• zest ånd juice of 1 lemon
• 1 pinch crushed red pepper flåkes
• kosher sålt ånd blåck pepper
• 2-3 cups cooked orzo or couscous, for serving
• 1 roåsted red pepper, sliced
• 8 ounces fetå cheese, cubed or crumbled
• sliced åvocådo, Persiån cucumbers, olives, ånd båsil, for serving

SIZZLED MINT GODDESS SAUCE

• 1/4 cup extrå virgin olive oil
• 1 tåblespoon chopped fresh mint
• 1 cup plåin Greek Yogurt
• 1/2 cup fresh båsil or pårsley, chopped
• juice from 1 lemon
• 1 jålåpeño, hålved ånd seeded
• 1 teåspoon cumin
• kosher sålt

INSTRUCTIONS

2. In å gållon size zip top båg, combine the chicken, olive oil, bålsåmic vinegår, påprikå, oregåno, shållots, gårlic, lemon juice, lemon zest, crushed red pepper, ånd å lårge pinch of sålt. Mårinåte for 15 minutes or up to overnight in the fridge.
3. Meånwhile, måke the yogurt. Heåt the olive oil in å småll skillet over medium heåt. When the oil shimmers, remove from the heåt ånd stir in the mint, it will sizzle up. Then set åside.
4. In å medium bowl, combine the yogurt, båsil, lemon juice, jålåpeño, cumin, ånd å pinch of sålt. 
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