Reinvent dinner with loaded Greek fries topped with sauteed chicken, vegetables, and tzatziki sauce. On the table in about a half hour, it’s the perfect way to add a dose of fun to a weeknight!
I don’t usually mind cooking dinner, but sometimes I don’t actually feel like eating it. I get burned out pretty easily and feel like we always eat the same things – or slight variations on the same things – all the time. It gets boring.
I came up with the idea for loaded Greek fries on one of the nights. It looks like junk food and eats like a snack, but when you break it down into its key components, it’s just a normal, balanced meal: baked fries, sauteed chicken, a simple salad full of vegetables like cucumbers and artichoke hearts, and yogurt-based tzatziki sauce. In fact, if you stuffed the chicken and vegetables into a pita and served the fries on the side, it might even be considered boring. It’s amazing what a little repackaging can do to a meal, right?
I used Alexia’s Organic Yukon Select Fries as the base for these loaded Greek fries. I love Alexia products and frequently turn to them when I’m looking for a side dish that will make everyone happy (or if I need the perfect onion ring for the top of my smoky lentil and cauliflower burgers). The Yukon Selects are great for this recipe since they cook up nice and crisp and have a neutral flavor that doesn’t compete with all of the toppings.
For more great weeknight meal ideas using Alexia products, be sure to sign up for their newsletter and check out their website – they have some amazing looking recipes for things like turkey schnitzel with dried cherry relish and sweet potato pulled pork sliders.
Loaded Greek Fries
- 1 bag Alexia Yukon Select julienne fries
- 1 lemon, juiced
- 2 tablespoons olive oil, divided
- 1 garlic cloves, minced
- 1 pound chicken breast, cut into bite-sized pieces
- 1 cup grape tomatoes, quartered
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 red onion, minced
- 1 can quartered artichoke hearts (in water), drained
- 1/4 cup pitted kalamata olives
- 2 tablespoons red wine vinegar
- 1/2 cup prepared tzatziki sauce
- Heat oven to 425ºF. Spread the fries on a baking sheet in a single layer and bake for 25 minutes, or until crisp and golden, turning them over halfway through.
- In a mixing bowl, combine the lemon juice, 1 tablespoon olive oil, and garlic. Season with salt and pepper. Add the chicken, turning to coat. Let sit 10 minutes. Heat the remaining olive oil in
a argeskillet. Add the chicken and saute 6-8 minutes, or until cooked through.
- In a large bowl, combine the tomatoes, cucumber, bell pepper, onion, artichoke hearts, olives, and vinegar.
- To serve, top the fries with the chicken, vegetables, and tzatziki sauce.
|Amount Per Serving||As Served|
|Calories 185 Calories from fat 169|
|% Daily Value|
|Total Fat 19||29%|
|Saturated Fat 3||15%|
|Dietary Fiber 0||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||25g||80g|
Alexia Foods offers frozen potatoes, appetizers, breads and side dishes with minimal, but distinctive, real ingredients that serve-up exceptional taste. Alexia frozen sides are a delicious addition to a balanced meal with that little something extra and can be ready in 25 minutes—or less. Sign up for Alexia’s Club 350 newsletter for more great meal inspiration!
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This is a sponsored conversation written by me on behalf of Alexia . The opinions and text are all mine.