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Taste of the Mediterranean: Momo's Chicken Bowls Recipe with a Kick

Taste of the Mediterranean: Momo's Chicken Bowls Recipe with a Kick

This week, we're transporting you to the sunny shores of the Mediterranean with a flavorful twist! Chef Garrett has crafted a vibrant Momo's Mediterranean Chicken Bowls recipe, featuring our signature Momo's Michelada Mix. This dish is a perfect blend of fresh flavors, hearty ingredients, and a touch of spice, making it an ideal Sunday Supper or a healthy weeknight meal.

The combination of tender chicken marinated in Momo's Michelada Mix and the creamy, tangy tzatziki sauce creates a symphony of flavors. The addition of roasted sweet potatoes, fresh cucumber, and salty feta cheese adds layers of texture and taste, making this bowl a culinary delight.



WHAT YOU NEED  

  • 1 tbsp Momo’s Michelada mix

  • ½ tbsp Momo’s Stupid Rim Salt

  • 2 lbs chicken thighs

  • ¼ cup Greek yogurt

Tzatziki 

  • ½ tbsp Momo’s Stupid Rim Salt

  • ¾ cup Greek yogurt

  • 1 lemon juiced

  • ⅓-½ cucumber grated 

For serving 

  • White rice

  • Cucumber

  • Roasted sweet potatoes 

  • Crumbled feta cheese

  • Kalamata olives

HOW ITS DONE

  • Start by prepping the tzatziki sauce. Add ¾ cup of Greek yogurt to a large bowl. Juice 1 lemon. Grate cucumber over a paper towel and squeeze the water out before adding to the bowl. Add stupid rim salt then mix. Taste and add more rim salt if needed. 

  • Add chicken thighs to a bowl or plastic bag. Combine with Greek yogurt, Momo’s, and that stupid rim salt and mix until evenly coated. Let marinate for atleast 30 minutes!

  • Heat a skillet over medium-high heat then add chicken thighs, cook for about 10 minutes, flipping halfway through. Remove and slice into bit size pieces. 

  • Assemble the Mediterranean bowl with sliced chicken, white rice, sweet potatoes, chopped cucumber, crumbled feta, olives and top with that Momo’s tzatziki sauce! 

Rating: 7/10

Difficulty: 4/10


What I’d do different next time:

  • I’d wipe a little of excess yogurt off of the chicken so it doesn’t burn off in the skillet. 

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