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· 2 min read
Derek Kershner

Ingredients​

Chicken + Marinade​

  • 3 lbs Chicken Tenderloins, whole or roughly chopped
  • 1/2 cup Olive Oil
  • 1 Tbsp Lemon Juice
  • 2 Jalepenos
  • 1/2 cup Fresh Parsely Stems (or dried if you don't have fresh)
  • 5 cloves Garlic, minced
  • 1 Tbsp Thyme
  • 2 Tbsp Rosemary
  • 1 Tbsp Red Pepper Flakes (Optional, if not a spicy fan)

Tzatziki​

  • 1 cup Greek Yogurt (Try to find lower sugar varieties for Keto, typically higher fat helps some)
  • 1/2 English Cucumber, grated, salted, and thoroughly pressed and drained
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Dill
  • 2 cloves Garlic, minced
  • Salt (to taste)

Toppings​

  • 1/2 medium red onion, minced
  • 2 Roma Tomatoes, diced
  • 1 cup Pitted Kalamata Olives, sliced
  • 1/2 cup Sheep Feta Cheese, crumbled (or normal feta if you can't find sheep)
  • 1 cup Pepperoncini, sliced
  • Lots of greens (Baby Spinach, Arugula, Kale, Chard, etc)
  • Tabasco (optional)

Also​

  • 10-12 Tortillas (I prefer Mission Carb Balance Whole Wheat)

Instructions​

Chicken + Marinade​

  1. Put stemmed jalepenos, parsely, olive oil, lemon juice into a blender, blend until smooth.
  2. Add garlic, thyme, rosemary, red pepper flakes.
  3. Pour marinade over chicken, mix well, and let sit for at least 2 hours, ideally overnight.

Tzatziki​

  1. Mix all ingredients together well, and let sit for at least 2 hours, ideally overnight.

Meal Time​

  1. Grill or pan fry chicken on very high heat, until cooked through and slightly charred. Salt and pepper to taste, be bold. Liquid should be completely gone.
  2. Place line of chicken on tortilla, then red onion, tomato, olives, feta.
  3. Add tabasco at this time if desired.
  4. Add pepperoncinis, some tzatziki, then copious greens.

· One min read
Derek Kershner

Ingredients​

  • 2 lbs of Cauliflower, in 1/2inch x 1/2inch chunks
  • 1 medium red onion, minced
  • 2 Fresno Peppers, minced
  • 2 cups Castelvetrano Olives, pitted and sliced
  • 3 cloves garlic, minced (or more, to taste)
  • 1/2 cup Apple Cider Vinegar
  • 1/4 cup Dijon Mustard with whole seeds
  • 1/2 cup Mayonaise
  • Salt (to taste)
  • Pepper (to taste, but use a lot)

Instructions​

  1. Steam Cauliflower until tender, but still has bite. This is by far the hardest part of the recipe, and when in doubt, pull it out EARLY. Too crunchy is better than too mushy.
  2. In large colander, drain cauliflower, then rinse with copious cold water. This will help it cool down faster.
  3. In large mixing bowl, mix all ingredients together well, starting with the more sauce-like ingredients.
  4. Refreigerate for at least 2 hours, ideally overnight.

Serve at fridge temps, Enjoy!