Easy. Healthy. Delicious. And guess what? There’s practically no cooking involved.
Summer eating at its finest.
This is … a Greek take on nachos. How fun is that?! I’ve been eyeing this recipe in The Food Matters Cookbook since we began and so I was more than pleased to help fellow member Megan out with her selection when she asked me. 
The original recipe is titled Greek “Nachos” with Feta Drizzle, and because I was so into the idea, I stayed pretty true to it. The general theory is that pita chips replace the tortilla chips, and then summer veggies like tomato and cucumber form a salad on top. Mark combines the feta with yogurt to form a drizzle, but instead I opted to melt the feta over the chips with chicken. Hello, store-bought rotisserie chicken! You could brown up some ground lamb instead if you’re feeling extra Greek. And if you want to keep things meatless, add hummus or roasted chickpeas in place of the chicken.
