Copycat Recipe: Zoe’s Kitchen Protein Power Plate with Greek Yogurt Marinated Grilled Chicken, Greek Feta Coleslaw, + Caramelized Onions (2024)

Zoe’s Kitchen Protein Power Plate with Greek Yogurt Marinated Grilled Chicken, Greek Feta Coleslaw, + Caramelized Onions

Some of my fondest memories come from my days at the University of Alabama, well y'all probably already know that, haha. And one of our favorite places to get a quick + healthy lunch was at Zoe's Kitchen. Our go-to meal was their Protein Power Plate. It's fabulous, fresh, and doesn't weigh you down the rest of the day. Their dish consists of a greek vinaigrette feta coleslaw that is topped with grilled chicken and a mound of luscious, sweet caramelized onions. It seriously was the perfect way to start the day, or end the night really. And for a while now, I have been wanting to recreate it myself at home. Because I mean, look at its' components... it should be a breeze. I found a great recipe for greek yogurt marinated grilled chicken, and honestly I can't wait to make it over + over again. It would be great on tacos, in other salads, or just as a main entree. It blackens nicely on the grill, yet retains the moisture from the greek yogurt marinade. For a little extra sweetness, I drizzled my grilled chicken with a little white balsamic reduction-- and it was perfection. Who doesn't like tangy + sweet?! You can make your own reduction at home or you can pick up a handy-dandy store-bought brand at the grocery store. It's as simple as that! The coleslaw is heavy on the onions, which we love, but if you're not so into that... then feel free to not use the red onions. The vinaigrette recipe makes a big batch, so only use enough to lightly coat the coleslaw. You don't want it soggy or drowned in a bunch of liquid. And don't skimp on the feta because it adds a nice saltiness and creaminess to the coleslaw. All you have left to do is caramelize a sh*t-ton of onions (the more the better, in our humble opinion). Then, just load it into a big bowl and drizzle a little more reduction, as well as some extra crumbled feta... and dinner is served!! I can see this meal becoming a weekly tradition for us, that's how much we liked it!! Enjoy :)

16oz Greek Yogurt (try to use a thick yogurt)

2-inch Piece of Fresh Ginger, Peeled &Grated

4 Cloves of Garlic, Minced into a Paste withSalt

1t Ground Cumin, Red Chile Flakes, KosherSalt, Pepper, & Greek Seasoning

½t Dried Oregano

2-4T Sugar (depending on how much sweetnessyou like)

1 Lemon, Juiced + Zested

4 Bone-in, Skin-on Chicken Breasts

Extra Virgin Olive Oil (for greasing thegrill)

White Balsamic Reduction, For Drizzling

½C Red Wine Vinegar

¼C Honey or Agave Syrup

3 Garlic Cloves, Minced

1T Fresh Basil, Minced

1t Fresh Oregano, Minced

½t Dried Marjoram

1t Red Pepper Flakes

1 Lemon, Juiced + Zested

¾C Extra Virgin Olive Oil

Salt & Pepper, To Taste

2 Bags of Shredded Angel Hair Coleslaw (thethinly shaved kind)

¼ Red Onion, Shaved

¼C Fresh Parsley, Chopped

1 Small Handful of Fresh Oregano, Chopped

8oz Crumbled Feta Cheese

6 Green Onions, Thinly Sliced

¼C Minced Chives

Prepared Greek Vinaigrette (to taste, aslittle or as much as you want)

Caramelized Onions

Crumbled Feta

Minced Chives

White Balsamic Reduction

1.Marinating the Chicken: Ina small bowl, combine yogurt, ginger, garlic, cumin, chile flakes, salt andlemon. Whisk until smooth and pour into a baking dish. Place the chickenbreasts in the yogurt mixture and cover with plastic wrap and refrigerate for acouple of hours or up to a day to marinate.

2.Grilling the Chicken: When ready to grill, heat a very clean grillto medium. When the grill is hot, brush with the oil and place chicken on thegrill, skin side down. Cook until the skin is brown and crispy, about 5minutes, and then flip. Cook another 5-10 minutes, covered, until chicken isfully cooked. Remove chicken from grill and letrest 5-10 minutes before pulling meat off the bone and shredding or slicing it.Drizzle the chicken with some White Balsamic Reduction.

3.For the Greek Vinaigrette: Combine first 8 ingredients in a medium bowl. Slowly whisk in oil untilblended. Season with salt and pepper. Keep refrigerated in an airtightcontainer for up to 1 week.

4.For the Greek Coleslaw: Combine all ingredients in large mixing bowl thoroughly. Let sit inrefrigerator for at least an hour. Add in some of the prepared GreekVinaigrette (just enough to coat the coleslaw, but not drown it and make itsoggy). Taste for seasoning and adjust if necessary. Serve cold.

5.For Serving: Spoon some of the Greekcoleslaw into a bowl and top it with some grilled chicken. Garnish with a pileof caramelized onions, crumbled feta, minced chives, and a little drizzle ofmore white balsamic reduction. Enjoy.