• 500g/ 1lb chicken tenderloin (or breast), cut into 4cm / 1.5" squares, large vein cut out (Note 1)

Lemon garlic marinade:

• 4 tbsp Greek or plain yogurt
• 3 tbsp lemon juice
• 1 tbsp garlic , finely grated or crushed using garlic press (~4 big cloves)
• 1 tbsp olive oil
• 1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)

Lemon garlic yogurt sauce:

• 1 cup Greek or plain yogurt
• 3/4 tsp garlic , finely grated or crushed using garlic press (~1 clove)
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp tahini (hulled), or extra 1 tbsp olive oil (Note 3) Read More »

• 453.59 g ground chicken1 yellow onion, chopped
• 1 poblano or green bell pepper, chopped
• 4 cloves garlic, chopped
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 0.5 teaspoon cayenne pepper, use more or less to taste
• salt and black pepper
• 2 tablespoons chopped pepperoncini
• 480 g red enchilada sauce16 (6-inch) corn tortillas, warmedolive oil for coating
• 216 g shredded Swiss cheese
• 113 g shredded pepper jack cheese
• 2 avocados chopped or sliced
• Greek yogurt, limes, and sea salt, for serving

Pineapple Salsa

• 1 jalapeño, seeded if desired, and chopped
• 330 g diced pineapple Read More »