Chicken and Veggie Naan

1: Prepare vegetables and add to a large bowl.

2: Coat chicken with avocado oil and season with salt, pepper, onion powder, garlic powder, and dried oregano on both sides.

3: Cook in a skillet until the internal temperature reaches 165°.

4: For the vinaigrette, add red wine vinegar, olive oil, garlic, salt, black pepper, Dijon mustard, and dried oregano to a jar and shake until fully combined.

5: For the tzatziki sauce, add white wine vinegar, sugar, olive oil, minced garlic, Greek yogurt, dried dill, oregano, black pepper, sea salt, and lemon juice to a jar and shake until fully combined.

6: Lightly toast the naan.

7: Mix the vegetables in the vinaigrette dressing and place scoops on top of the naan.

8: Add slices of chicken and more feta cheese.

9: Drizzle with tzatziki sauce and enjoy!