Greek Lemon Garlic Chicken Salad + Homemade Tzatziki

I LOVE the flavor profile of this salad. MUST try Let me know if you liked it!

Ingredients:

• 2 (about 1 pound) large skinless boneless chicken breasts, halved to make four filets
• 2 Tbsp olive oil 
  
• ¼ cup lemon juice (juice of 1 lemon)
  
• 2 fresh garlic cloves, minced
  
• 2 Tbsp dried oregano
  
• 1 tsp sea salt + pepper
  
• 1 large English cucumber (or 10 baby cucumbers), halved lengthways and sliced
  
• 8 oz cherry tomatoes, cut into halves
  
• 1 yellow bell pepper, deseeded and sliced
  
• ½ red onion, sliced thin
  
• 4 oz Feta cheese, cubed
  
• ½ cup pitted Kalamata olives
  
• small bunch of fresh dill, chopped 

For The Tazatziki sauce: 

• 1 cup plain Greek yogurt
  
• 1 Tbsp olive oil
  
• 1 baby cucumber, deseeded and grated
  
• 1 clove of garlic, minced
  
• 1 Tbsp lemon juice
  
• small bunch of fresh dill, chopped 
• salt and pepper to taste

Ingredients:

In a medium bowl, make the chicken marinade: Whisk together olive oil, lemon juice, minced garlic, oregano, salt and pepper.

Add the chicken to the marinade and evenly coat; cover and allow to marinade for 30 minutes or overnight in the refrigerator.

While chicken is marinating, prepare the yoghurt sauce: combine all the Tzatziki sauce ingredients in a bowl and mix well. Cover and refrigerate until ready to serve.

In a large bowl, add cucumber, tomatoes, pepper, olives, onion, cheese and dill. Stir well to combine then arrange the salad on a large platter or 4 small bowls.

Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan.

Cook for about 5-6

minutes each side, or until the chicken is tender and cooked through.

Remove chicken from the pan; allow to rest for 5 minutes. Slice thickly and add it to the salad.

Serve the salad with the Tzatziki sauce.

Enjoy!

❤Rachel

Clean Eating Greek Lemon Garlic Chicken Salad + Homemade Tzatziki

Category Recipes Salads

Ingredients

• Makes 3-4 servings
• 2 (about 1 pound) large skinless boneless chicken breasts, halved to make four filets
• 2 Tbsp olive oil
• ¼ cup lemon juice (juice of 1 lemon)
• 2 fresh garlic cloves, minced
• 2 Tbsp dried oregano
• 1 tsp sea salt + pepper
• 1 large English cucumber (or 10 baby cucumbers), halved lengthways and sliced
• 8 oz cherry tomatoes, cut into halves
• 1 yellow bell pepper, deseeded and sliced
• ½ red onion, sliced thin
• 4 oz Feta cheese, cubed
• ½ cup pitted Kalamata olives
• small bunch of fresh dill, chopped
• For The Tazatziki sauce:
• 1 cup plain Greek yogurt
• 1 Tbsp olive oil
• 1 baby cucumber, deseeded and grated
• 1 clove of garlic, minced
• 1 Tbsp lemon juice
• small bunch of fresh dill, chopped
• salt and pepper to taste

Instructions

1. In a medium bowl, make the chicken marinade: Whisk together olive oil, lemon juice, minced garlic, oregano, salt and pepper.
2. Add the chicken to the marinade and evenly coat; cover and allow to marinade for 30 minutes or overnight in the refrigerator.
3. While chicken is marinating, prepare the yoghurt sauce: combine all the Tzatziki sauce ingredients in a bowl and mix well. Cover and refrigerate until ready to serve.
4. In a large bowl, add cucumber, tomatoes, pepper, olives, onion, cheese and dill. Stir well to combine then arrange the salad on a large platter or 4 small bowls.
5. Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan.
6. Cook for about 5-6 minutes each side, or until the chicken is tender and cooked through.
7. Remove chicken from the pan; allow to rest for 5 minutes. Slice thickly and add it to the salad.
8. Serve the salad with the Tzatziki sauce.

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