| Prep | Cook | Ready in | Servings | |
| 15 min | 15 min | 30 min | 4 |
| 3 clove(s) | Garlic (minced, for marinade) |
| 1 1/2 tsp | Lemon juice (for marinade) |
| 1 tsp | Extra virgin olive oil (for marinade) |
| 1 tsp | Oregano, dried (for marinade) |
| 1/2 tsp | Salt (for marinade) |
| 1/4 tsp | Black pepper (for marinade) |
| 681 gm | Chicken breast, boneless, skinless |
| 2 cucumber(s) | Cucumber (peeled, cubed, for salad) |
| 1/2 cup | Red onion (sliced vertically, for salad) |
| 3/4 cup, crumbled | Feta cheese (for salad) |
| 1/4 cup | Kalamata olives (pitted, sliced, for salad) |
| 3 medium | Tomato (cored, cubed, for salad) |
| 1/2 cup | Greek yogurt, plain, fat-free (for tzatziki) |
| 1/4 cup | Cucumber (peeled, grated, for tzatziki) |
| 1 tsp | White wine vinegar (for tzatziki) |
| 1/2 tsp | Garlic powder (for tzatziki) |
| 1/4 tsp | Dill, dried (for tzatziki) |
| 1/4 tsp | Sea salt (for tzatziki) |
| 1/4 tsp | Black pepper (for tzatziki) |
| 1/8 tsp | Crushed red pepper (optional, for tzatziki) |
1. Place chicken in gallon size bag with the garlic, lemon juice, olive oil, oregano, sea salt and pepper. Seal and mix. Place in fridge to marinate for a few hours. (not too long because the lemon juice will start breaking down the chicken).
2. Peel the cucumbers, quarter and slice them. Place in a large bowl. Slice your onion and cube your tomatoes - place in the bowl with the cucumbers. Add Feta and olives.
3.. Grill or broil chicken breasts 5 minutes on each side or until cooked through (temperature of chicken should be 165F). I cooked mine a little longer because they were large. Cut chicken into 1 inch cubes and add it to your bowl.
4. In a small bowl, combine yogurt and remaining ingredients and mix for your sauce. Pour the sauce over the veggies and chicken, mix well and enjoy.
| Meat | 1.9 |
| Milk Alternative | 0.8 |
| Vegetables | 3.8 |
Chicken
is a great source of lean protein and aids in muscle growth and repair
