2 lb chicken tenders or breasts cut into strips
4 large garlic cloves
1/2 small onion, chopped
8 oz Greek yogurt (any fat content is fine)
2 tsp chili powder
2 tsp soy sauce
1 tsp oregano
1 tsp Spanish smoked paprika
2 zucchini, cut into 1-inch pieces
1 red pepper, cut into 1-inch pieces
1 yellow pepper, cut into 1-inch pieces
1/2 red onion, cut into 1-inch pieces
1-2 cups eggplant, cut into 1-inch pieces
1-2 T. Bragg's Liquid Aminos
2 T. olive oil, divided use
salt and pepper
1/2 cup parsley, chopped
1 garlic clove, minced
1/2 of a seeded jalapeno, finely chopped
1/2 of a lime, juiced
3 T olive oil
salt and pepper
In a large bowl, mix together garlic, onion, yogurt, chili powder, soy sauce, oregano, and paprika. Add chicken and stir to coat. Refrigerate for at least 2 hours, or overnight.
About 20 minutes before you're ready to cook your chicken, begin to prepare your vegetables and chimichurri. Preheat oven to 400.
For the vegetables, line a large rimmed baking sheet with parchment paper. Spread veggies evenly on top and top with olive oil and liquid aminos. Toss to coat and sprinkle with salt and pepper. Cook for 20 minutes, stirring once about halfway through.
For the chimichurri, mix all ingredients in a small bowl and set aside until ready to serve.
After you've tossed the vegetables, prepare your grill or grill pan for the chicken. Heat pan over medium-high heat and add olive oil. Grill chicken for about 4 minutes on each side, or until no longer pink.
To assemble, place chicken tenders atop a bed of Israeli couscous or rice, top with a generous spoonful of roasted veggies, and drizzle with chimichurri sauce.