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Trevor with Taziki's Mediterranean Cafe has some ideas on how to dress up grilled chicken, .tazikis.com/location/knoxville to learn more. Jan. 14, 2020-4pm.

Grilled chicken breast with Greek salad and basmati rice. Yelp

For sauce, mix the first 6 ingredients; refrigerate until serving. In a shallow bowl, whisk together flour, salt, pepper and baking powder. In another bowl, whisk together egg and milk. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip in flour mixture to coat both sides; shake off excess.

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When using basmati rice, you can achieve excellent results without the need for soaking or pre-rinsing. Simply place the rice and salt in a pan with an ample amount of boiling water, cook until tender, then drain it using a colander. To remove any excess starch, pour a kettle full of boiling water over the drained rice.

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Chutney Chicken Sandwich. Grilled chicken, Tomato Chutney Aïoli, lettuce, and tomatoes on a kaiser bun. (670 cal) Grilled Beef Sandwich. Grilled onions, melted Swiss, and horseradish on a kaiser bun. (800 cal) Mediterranean Lamb Burger. Two griddle-cooked seasoned lamb patties on a toasted kaiser bun with feta, sliced tomato, grilled onions.

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Taziki's Mediterranean Cafe understands the importance of providing complete and accurate nutrition information to our customers. Because every customer uses nutrition information differently, we provide two ways to view our nutrition information. Please note that these nutrition values are estimated based on our standard serving portions.

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Seasoned chargrilled blackened salmon. (640 cal) Grilled Chicken Kebobs. Two kebobs served with Taziki Sauce. (450 cal) Grilled Veggies. Grilled zucchini, squash, onion, red peppers and asparagus served with Taziki Sauce. (380 cal) Ⓖ Gluten Free | 🅥 Vegetarian | ⓥVegan.

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Lunch will feature a tangy beet salad with mandarins, haloumi salad with fried haloumi and citrus olive oil dressing, and a Mediterranean harvest salad with roasted eggplant, arugula, pomegranate.

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Remove the chicken from the marinade and grill for a few minutes on each side, until cooked through. For the vegetables: Drizzle olive oil on the onion, tomato and lemon and season with salt.

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Instruction: Whisk together all of the ingredients except the chicken in a bowl. Add the chicken and the marinade to a freezer bag. Press out the air and seal the bag. Massage the marinade into the chicken and let it marinate for at least an hour. Heat the grill to medium-high heat.

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Refrigerate for two hours in a sealed ziplock bag or a sealed container. After marinating, allow the chicken to sit, covered in the bag of marinade for 15-20 minutes while the grill preheats. Preheat the grill to medium-high heat. Brush grill grates with oil. Remove chicken from marinade; discard marinade.

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Combine the olive oil, fresh herbs, lemon juice, salt and pepper in a small bowl. Place the chicken pieces in a resealable plastic storage bag and pour the the marinade over the top. Seal the bag and refrigerate the chicken for at least one and up to 8 hours. Grill over medium-high heat until thoroughly cooked.

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Toss the chicken, pasta and about 2/3 of the jar of balsamic vinaigrette in a bowl until well combined. On two plates, make a bed of mixed greens, with half on each plate. Add the pasta and chicken mixture on top of the greens. Top with diced tomatoes, basil, feta cheese and extra dressing if desired. Serve immediately.

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Place ingredients into center of tortilla and roll up tortilla. Place on a flat top Griddle at 325 degrees and brown on 4 sides and ingredients are hot (about 1-2 minutes per side. Taziki's.

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Stir to combine and refrigerate until ready to serve. Grill the chicken. Preheat grill or grill pan to medium-high heat. Remove chicken from the marinade and grill for 8-10 minutes per side, or until a thermometer inserted in the center reads 165°F. Remove chicken from the grill and serve with Tzatziki sauce.

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Press out the air and seal the bag. Massage the marinade into the chicken and let it marinate for at least an hour. Heat the grill to medium-high heat. While the grill is heating, thread the chicken onto metal or wooden skewers. If using wooden skewers be sure to soak them in water for 30 minutes.

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Make the tzatziki according to recipe instructions. Cook the chicken in a hot pan/griddle pan until golden brown on both sides and cooked through. Remove from the heat and allow to rest for 5 minutes before slicing. Serve the grilled chicken with the tzatziki, lettuce, tomato and onion in a warmed wrap.