The best part of any Greek meal, we beileve, is the tzatziki sauce. Tart and cool like a cucumber (because it's made from cucumbers!), it’s true Hellenic magic. And that magic got us thinking; if it's so good on a gyro, it's got to be good on chicken. Turns out, it's better than good on a chicken; it's fantastic, especially paired with harissa-spiced cauliflower. Opa!
Remove leaves from cauliflower head, core, and cut into large bite-sized florets. Halve lemon lengthwise. Cut one half into wedges and juice the other half. Trim cucumber, slice into thin strips, and finely dice. Stem and mince parsley. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Roast the Cauliflower
Coat cauliflower florets with harissa, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Spread into a single layer on prepared baking sheet and roast until tender, 20-22 minutes, stirring once halfway through. While cauliflower roasts, cook chicken.
Cook the Chicken
Place a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook undisturbed until golden-brown, 3-4 minutes. Flip, place pan in oven, and roast until chicken reaches a minimum internal temperature of 165 degrees, 4-7 minutes. While chicken roasts, make tzatziki sauce.
Make the Tzatziki Sauce
In another mixing bowl, stir together yogurt, cucumber, 1 tsp. olive oil, 1 tsp. lemon juice, a pinch of parsley (reserve remaining for cauliflower), and a pinch of salt and pepper. Set aside for flavors to marry.
Finish the Cauliflower
Carefully toss cooked cauliflower with remaining parsley (reserve a pinch for garnish), and feta cheese.
Finish the Dish
Plate dish as pictured on front of card, garnishing with reserved parsley and lemon wedges. Bon appétit!