Description
Peppers, onions, tomatoes and wonderfully seasoned chicken roasted on a rich, flavorful whipped feta spread over a flaky phyllo crust. Snack time, dinner time, anytime delicious!
Ingredients
11 sheets Athens® Phyllo Dough (9″x 14″), thawed
1/2 pound boneless skinless chicken breast
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 cup tzatziki, divided
6 ounces feta, drained and crumbled
1/2 cup olive oil, divided
1 cup cherry tomatoes, sliced in half
1 cup red & yellow bell peppers, cut into 3/4″ – 1″ pieces
1 cup Vidalia onion, cut into 3/4″ – 1″ pieces
1/4 cup micro greens (optional)
Directions
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 400°F.
Pound chicken evenly to approximately 3/4″ thick. Cut into 3/4″ – 1″ pieces. Season with salt, pepper and garlic powder. Rub with 1/2 cup tzatziki sauce. Cover and chill for at least 30 minutes.
Place feta and remaining tzatziki in food processor. Slowly add 1/4 cup olive oil as feta and tzatziki blend.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Center one sheet of phyllo on a 9″ x 13″ baking tray. Lightly brush with olive oil. Layer and repeat with 10 more sheets of phyllo, creating a stack of 11 sheets. Reroll unused sheets and follow storage instructions on package.
Gently spread feta mixture over phyllo. This is easiest done by putting several dollops on phyllo and then using an offset spatula or knife to spread evenly leaving approximately 1/2″ – 1″ border. Top with chicken, tomatoes, peppers and onions.
Bake 20-25 minutes or until phyllo is golden brown and chicken is cooked through. Remove from oven and let sit 5 minutes then sprinkle with micro greens (if using). Slice tart and serve.
Nutrition
Serving size: 1 slice (160g), Amount per serving: Calories 290, Total Fat – 17g, Saturated fat – 4.5g, Trans Fat – 0g, Cholesterol – 30mg, Sodium – 700 mg, Dietary Fiber – 1g, Total Carbohydrate –18g, Total Sugars – 4g, Protein –14g, Vitamin D – 0%, Calcium 10%, Iron 6%, Potassium 4%
