Ingredients
2 boneless, skinless chicken breasts (5 oz each)
1 cup plain Greek yogurt
1 lemon (juiced)
2 tbsp olive oil
1 cup chopped fresh herbs (parsley, dill, oregano)
1 cup diced cucumber
1 cup halved cherry tomatoes
1/4 cup pitted Kalamata olives
1/4 cup crumbled feta cheese
1 clove garlic (minced)
Salt and pepper to taste
2 tbsp red wine vinegar (substitute grain vinegar for strict avoidance)
1 tsp honey or maple syrup (optional for sweetness)
Instructions
Preheat oven to 375°F (190°C). Season chicken breasts with garlic, salt, and pepper.
Roast chicken for 15-18 minutes or until internal temperature reaches 165°F.
While cooking chicken, make dressing: Mix Greek yogurt, lemon juice, 1 tbsp vinegar, 1 tbsp olive oil, herbs, and optional honey.
Dice roasted chicken. Combine with cucumber, tomatoes, olives, and feta in a bowl.
Pour dressing over salad and toss gently to coat.
Notes
Marinate chicken with olive oil, herbs, and lemon juice for 30 minutes for extra flavor
Use dairy-free yogurt for vegan option
Store leftovers in airtight container for up to 2 days
Add quinoa or chickpeas for extra protein
- Prep Time: 15
- Cook Time: 18
- Category: High Protein Meals
- Method: Oven roasting
- Cuisine: Mediterranean
- Diet: Low fat
Nutrition
- Serving Size: 1 cup with chicken
- Calories: 350
- Sugar: 4g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg