Ingredients1500g frozen hashbrown tater crowns
21 tbsp olive oil
3Pinch of salt & black pepper
41 cup cherry tomatoes, halved
51 cucumber, diced
6½ red onion, thinly sliced (or pickled onions)
7½ cup Kalamata olives, pitted & halved
8½ cup crumbled feta cheese
92 tbsp fresh parsley, chopped
101 tbsp fresh dill, chopped (optional)
111 cup grilled chicken strips (seasoned with lemon & oregano)
12OR 1 cup roasted chickpeas (for vegetarian option)
13½ cup Greek yogurt
141 tbsp olive oil
151 tbsp lemon juice
161 clove garlic, minced (or ½ tsp garlic powder)
17Pinch of salt & pepper
Directions1-Preheat oven to 220°C (425°F).
-Spread frozen tater crowns on a baking sheet, toss with olive oil, salt & pepper.
-Bake until golden and crispy (20–25 minutes), flipping halfway.
2-While taters bake, chop the vegetables: halve tomatoes, dice cucumber, slice onion, pit olives.
-Cook protein of choice: grill chicken with olive oil, lemon, oregano, salt & pepper OR roast chickpeas with olive oil, paprika, garlic powder, salt (15 min at 200°C/400°F).
3-In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, salt & pepper.
4-Start with a layer of crispy tater crowns.
-Top with chicken (or chickpeas).
-Add tomato, cucumber, onion, olives.
-Sprinkle with feta, parsley, and dill.
-Drizzle with yogurt dressing.
5-Eat warm as a loaded bowl or serve family-style on a platter.
