Ingredients
4 boneless chicken breasts (6 oz each)
1 cup plain Greek yogurt
1/3 cup crumbled feta cheese
2 tbsp extra virgin olive oil
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt (adjust to taste)
2 medium cucumbers, sliced
2 cups grape tomatoes, halved
1/4 cup Kalamata olives
1 red onion, thinly sliced
1 tbsp chopped fresh dill or oregano (optional garnish)
Instructions
Combine 1 tbsp olive oil, lemon juice, garlic, oregano, and 1/2 tsp salt in a bowl. Add chicken breasts; marinate for 30 minutes.
Heat 1 tbsp olive oil in a skillet. Cook chicken over medium-high heat for 5–7 minutes per side, until golden and cooked through. Let rest 5 minutes, then slice into strips.
In another bowl, whisk Greek yogurt, feta, and remaining 1 tbsp olive oil for the dressing.
Arrange cucumber slices, tomatoes, olives, and red onion in bowls. Top with chicken strips and drizzle with dressing. Garnish with dill or oregano if desired.
Notes
Marinating the chicken enhances tenderness and flavor.
Store prepped vegetables in airtight containers for up to 2 days.
For a lower-sodium version, use reduced-salt feta and olives.
Serve with a dollop of tzatziki or avocado for richness.
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Grilling/Sautéing
- Cuisine: Greek
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 840mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 140mg