|15 min||15 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 dash||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 dash||Dill, dried (for tzatziki)|
|1 dash||Sea salt (for tzatziki)|
|1 dash||Black pepper (for tzatziki)|
|1 dash||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). 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.