Copycat Taziki’s Friday Special
I was born and raised in Alabama, and Taziki's has always been one of my favorite spots whenever I go home. After developing a wheat allergy, I haven't been able to enjoy their Friday Special- but I thought, why not recreate it myself? I decided to give it a lighter twist too, so it's as delicious with a few less calories and carbohydrates along the way.
Ingredients
- 16 oz chicken breast
- ½ teaspoon salt divided
- ¼ teaspoon pepper
- ⅓ cup olive oil
- ¼ cup balsamic vinegar
- ½ each lemon juiced (approximately 2 tablespoons lemon juice)
- 1 tablepoon shallot chopped finely
- ½ tablespoon Dijon mustard
- 2 Tablespoons fresh thyme chopped
- 1-2 teaspoon s sugar (per taste)
- 2 each Roma tomato
- 4 cups mixed salad greens
- 2 oz feta
- 2 oz penne pasta of choice I used Banza Brown Rice penne
Instructions
- Cook Chicken: Season chicken with salt and pepper. Bake at 400°F for 16–20 minutes, or until internal temperature reaches 165°F. Set aside. Dice.
- Finely chop the shallot, thyme, and tomato
- Cook pasta according to package directions.
- Make Vinaigrette: In a small bowl, whisk together olive oil, salt, balsamic vinegar, lemon juice, shallot, Dijon mustard, thyme, and sugar.
- Assemble: Toss cooked pasta and sliced chicken with the vinaigrette. Layer over a bed of fresh spinach, then top with diced tomato and crumbled feta.
Notes
Serving is approximately ½ cup pasta and 4 oz of chicken. May alternatively used rotisserie chicken instead of cooking your own.
Plate method planning tip: 1 plate has 1 serving of carbohydrate, protein and vegetables.
Plate method planning tip: 1 plate has 1 serving of carbohydrate, protein and vegetables.
Nutrition
Serving: 250gCalories: 485kcalCarbohydrates: 18gProtein: 41gFat: 27gSaturated Fat: 7gSodium: 705mgFiber: 1.5gSugar: 5g
Tried this recipe?Let us know how it was!
