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Loaded Greek Chicken Totchos

Loaded Greek Chicken Totchos


  • Yield: 6 servings 1x
Scale

Ingredients

For the Chicken:

  • 1 tablespoon oil
  • 1 lb ground chicken breast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon dried oregano
  • Juice of ½ a lemon
  • Salt and pepper, to taste

For the Totchos:

  • 1 bag frozen tater tots
  • The prepared Greek chicken
  • 1 cup grated Monterey Jack cheese
  • 2 cups shredded romaine lettuce (I like the romaine hearts for extra crunch)
  • 1 cup halved cherry tomatoes
  • ½ cup chopped seedless cucumber
  • ¼ cup chopped red onion
  • ¼ cup chopped scallions
  • ½ cup tzatziki (storebought or homemade)
  • Juice of ½ a lemon
  • ½ cup feta cheese
  • Chopped dill, for garnish (optional)

Instructions

For the Tots:

  1. Cook the tater tots on a sheet pan, according to the package directions, until crispy and golden. While this is happening, make the chicken.

For the Greek Chicken:

  1. In a large skillet, heat the oil and once hot, add the chicken.
  2. Cook, breaking it up with a spoon or spatula, and then add the garlic powder, onion powder, dill, and oregano.
  3. Continue cooking, stirring frequently to break up the chicken until crumbly, about 5 minutes.
  4. Once the chicken is cooked through, squeeze over the lemon juice and season, to taste, with salt and pepper.
  5. Remove from the heat.

For the Totchos:

  1. Once the tater tots and chicken are ready, set your oven temperature to 350°F.
  2. Top the tater tots with the chicken and Monterey Jack cheese, dividing both as evenly as possible over the tots.
  3. Place the tray back in the oven and cook for 5-7 minutes, or until the cheese is super melty.
  4. While the totchos are baking, chop all your veggies.
  5. Top the hot totchos with a layer of shredded lettuce, chopped tomatoes, cucumber, red onion, and scallions.
  6. Dollop or drizzle the tzatziki over top and then spritz with a little lemon juice (you may not need the entire half of the lemon).
  7. Top with crumbled feta cheese and sprinkling of chopped fresh dill.
  8. Serve immediately.