An easy meal that can be made exactly to your liking! It was a crowd-pleaser on Super Bowl Sunday and perfect for any occasion with friends and family.

INGREDIENTS:

Greek Chicken:
6 chicken breasts, cubed 
2 Tbsp oregano 
2 Tbsp onion powder 
3 Tbsp garlic powder
Fresh cracked black pepper 
1 Tbsp JF Spicy Salt, plus additional for cooking 
½ cup JF Simple Mustard Vinaigrette 

Coconut Tzatziki:
1½ plain coconut yogurt (I like Culina)
½ tsp garlic powder
1 cup cucumber, grated
1 Tbsp fresh dill, chopped
½ lemon, juiced
JF Spicy Salt, to taste

Cauliflower Hummus:
5 cups cauliflower, roasted
¼ cup organic tahini
2 garlic cloves
¼ tsp cumin
Pinch of coriander
½ tsp JF Spicy Salt
½ lemon, juiced

Cauliflower Tabbouleh:
1 (12oz) bag cauliflower rice
¼ white onion, chopped
1 garlic clove, chopped
1 Tbsp olive oil
5 organic, persian cucumbers, diced
¾ cup organic tomatoes, deseeded and diced
¼ cup red onion, diced
2 cups flat-leaf parsley, finely minced
15 mint leaves, finely minced

Green Greek Salad:
1 head organic iceberg lettuce (sub 2 large hearts of romaine, chopped fine)
Handful of fresh dill, finely chopped
½ cucumber, de-seeded and finely diced  
¼ cup plant-based feta cheese, crumbled
2 green onions, thinly sliced on the diagonal 
JF Simple Mustard Vinaigrette, to taste
JF Universal Salt or JF Spicy Salt, to taste
5 kalamata olives, roughly chopped (optional)
½ avocado, roughly diced (optional)
Grain-free pita

TOPPINGS:

Cherry tomatoes, roasted 
Dill
JF Spicy Salt

PROCESS:

Greek Chicken
Dice your chicken breasts into small cubes, half an inch to an inch wide. Season well with oregano, onion powder, garlic powder, black pepper, and JF Spicy Salt. Marinate the seasoned chicken in JF Mustard Vinaigrette in the fridge for a few hours, overnight if possible. 

In a frying pan on medium-high heat cook the chicken in olive oil, adding more seasoning to taste. Remove the chicken from heat once it has cooked all the way through and is caramelized on the edges. 

Green Greek Salad
Combine all ingredients into a large bowl and mix. Finish with fresh cracked black pepper and more JF Salt of your choice. If you add the avocado to the top definitely use JF Spicy Salt.

Cauliflower Tabbouleh
In a large pan on medium high heat, sauté the garlic, onion, and cauliflower rice in olive oil and mix everything in evenly. Let sit for a few minutes. I have found that the key to good cauliflower rice is letting it brown and not messing with it too much. Stir occasionally and season with JF Spicy Salt. Once finished cooking, let cool.

In a separate bowl, mix the cauliflower rice, cucumbers, tomatoes, onion, parsley, and mint leaves together. Season with JF Spicy Salt to taste. 

Coconut Tzatziki
In a medium bowl, combine all of the ingredients. Mix together until well combined, and set to the side.

Cauliflower Hummus
Roast 2 heads of cauliflower and remove 5 cups of the roasted cauliflower from the pan. Add the cauliflower and all other ingredients to a blender. Blend until the consistency is creamy. Top with a drizzle of olive oil, chopped parsley, lemon juice, and JF Spicy Salt.

Assemble pita to your liking with my Green Greek Salad, Cauliflower Tabbouleh, Coconut Tzatziki, and Cauliflower Hummus. Top with roasted cherry tomatoes, dill, and JF Spicy Salt. Enjoy!