1 lemon, juiced
2 tablespoons olive oil, divided
1 garlic cloves, minced
1 pound chicken breast, cut into bite-sized pieces
1 cup grape tomatoes, quartered
1 cucumber, diced
1 red bell pepper, diced
1 red onion, minced
1 can quartered artichoke hearts (in water), drained
1/4 cup pitted kalamata olives
2 tablespoons red wine vinegar
1/2 cup prepared tzatziki sauce
Heat oven to 425ºF. Spread the fries on a baking sheet in a single layer and bake for 25 minutes, or until crisp and golden, turning them over halfway through. In a mixing bowl, combine the lemon juice, 1 tablespoon olive oil, and garlic. Season with salt and pepper. Add the chicken, turning to coat. Let sit 10 minutes. Heat the remaining olive oil in a arge skillet. Add the chicken and saute 6-8 minutes, or until cooked through. In a large bowl, combine the tomatoes, cucumber, bell pepper, onion, artichoke hearts, olives, and vinegar. To serve, top the fries with the chicken, vegetables, and tzatziki sauce.