Ingredients:
For the Chicken:
2 large boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
Juice of 1/2 lemon
For the Salad:
4 cups mixed greens (such as arugula, spinach, or romaine)
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/4 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
For the Tzatziki Sauce:
1 cup Greek yogurt
1/2 cucumber, grated and excess water squeezed out
2 cloves garlic, minced
1 tablespoon fresh dill, chopped
1 tablespoon fresh lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Directions:
Marinate and Cook the Chicken:
In a bowl, mix the olive oil, dried oregano, garlic powder, smoked paprika, salt, pepper, and lemon juice. Add the chicken breasts and toss to coat evenly. Let the chicken marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
Heat a grill or skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes per side, or until fully cooked and no longer pink in the center (internal temperature should reach 165°F). Remove from heat and let the chicken rest for a few minutes before slicing.
Prepare the Tzatziki Sauce:
In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Mix well until all ingredients are combined. Taste and adjust seasoning if necessary. Set aside.
Assemble the Salad:
On a large platter or individual plates, arrange the mixed greens. Top with cherry tomatoes, sliced cucumber, red onion, Kalamata olives, and crumbled feta cheese.
Serve:
Place the sliced chicken on top of the salad. Drizzle with the creamy tzatziki sauce or serve the sauce on the side.
Garnish with additional fresh dill or lemon wedges if desired. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 400 kcal per serving | Servings: 4 servings