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This is such a fun recipe! I loved going on live and sharing this with you guys, now here’s the recipe! This dish is full of flavor, and I can’t wait for you to try it!

Here’s when I did the recipe in realtime on live:

For the chicken

1 chicken breast, sliced into thin portions

1 tablespoon of olive oil

½ tablespoon of salt

½ tablespoon of pepper

1 good pinch of ground fennel

1 good pinch of smoked paprika

1 good pinch of ground oregano

The zest of 1 lemon

The juice of 1 lemon

1 good pinch of red pepper flakes

 

For the tzatziki sauce

1 cup of lowfat Greek yogurt

2 tablespoons of sour cream

½ an English cucumber, grated

1 tablespoon of red onion, grated

2 cloves of garlic, minced

1 teaspoon of dried dill

1 teaspoon of fresh mint, chopped

1 tablespoon of olive oil

The juice and zest of 1 lemon

½ teaspoon of salt

½ teaspoon of black pepper

 

Pita bread, cut into triangles and baked

Sliced lettuce

Sliced Kalamata olives

Feta Cheese

Scallions, chopped

Diced tomatoes

 

Start by preheating a cast iron skillet. Then, in a bowl, season the chicken with all of the ingredients listed. Then, when the skillet is hot, sear the chicken on both sides until it’s cooked through. Set it aside for at least 10 minutes to allow it to rest.

 

Meanwhile, to make the tzatziki sauce, add all of the ingredients listed to a bowl. Stir well to combine. Then, chill in the fridge until you’re ready to use it.

 

Then, to assemble the nachos – add the chips down, then the chicken, and then the toppings. Lastly, dollop generous amounts of tzatziki sauce over the top of the nachos.

 

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