Ingredients
Scale
- 1 cup Nonfat Plain Greek Yogurt
- 1/4 cup Lemon Juice
- 3 cloves Garlic, minced
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
- 1 Tbsp. Oregano
- 1 Tbsp. Red Wine Vinegar
- 1 lb Chicken Breasts, cubed
- 1 Tbsp. Lemon Juice
- 1 Tbsp. Garlic, minced
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
- 1 Tbsp. Dill, fresh or dried
- 1/4 cup Olive Oil
- 1 Cucumber, sliced
- 1 pint Cherry Tomatoes, halved
- 1/2 cup Red Onion, thinly sliced
- 1/2 cup Feta Cheese, crumbled
Instructions
- Prepare the marinade by mixing Greek yogurt, lemon juice, garlic, salt, pepper, oregano, and red wine vinegar in a Ziploc bag.
- Add cubed chicken to the marinade, seal the bag, and shake to coat evenly. Let it marinate for at least 20 minutes.
- Cook the chicken using a skillet or air fryer until golden and cooked through.
- In a bowl, combine cucumber, cherry tomatoes, and red onion for the salad. Add lemon juice, olive oil, vinegar, garlic, and oregano, then toss gently.
- Whisk together yogurt, lemon juice, garlic, salt, pepper, dill, and olive oil for the tzatziki sauce.
- Assemble the bowls by layering chicken, salad, tzatziki, and crumbled feta.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Marinating the chicken overnight enhances the flavors significantly.
Customize toppings based on personal preference or available ingredients.
Leftover bowls can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop/Air Fryer
- Cuisine: Greek
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
- Cholesterol: 80