Ingredients
Scale
- Nonfat plain Greek yogurt
- 1/4 cup Lemon Juice
- 3 cloves Garlic
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
- 1 Tbsp. Oregano
- 1 Tbsp. Red Apple Vinegar
- 1 cup Nonfat Plain Greek Yogurt
- 1 Tbsp. Lemon Juice
- 1 Tbsp. Garlic
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
- 1 Tbsp. Dill
- 1/4 cup Olive Oil
- 1 Cucumber, sliced
- 1 pint Cherry Tomatoes
- 1/2 cup Red Onion, thinly sliced
- 1 Tbsp. Lemon Juice
- 1/4 cup Olive Oil
- 1 Tbsp. Red Apple Vinegar
- 1 Tbsp. Garlic
- 1 Tbsp. Oregano
- Feta Cheese
Instructions
- Marinate the chicken: Mix yogurt, lemon juice, garlic, salt, pepper, oregano, and vinegar in a large Ziploc bag. Add cubed chicken and marinate for at least 20 minutes or overnight.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat and cook the chicken for 3-4 minutes on each side until fully cooked or air fry at 425°F (220°C) for about 11 minutes.
- Prepare the cucumber tomato salad: Combine sliced cucumber, cherry tomatoes, red onion, lemon juice, olive oil, vinegar, garlic, and oregano in a mixing bowl and toss gently.
- Make the tzatziki sauce: Whisk together Greek yogurt, lemon juice, garlic, salt, pepper, dill, and olive oil until smooth.
- Assemble your bowls: Place cooked chicken in bowls with cucumber tomato salad and top with tzatziki sauce and feta cheese.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg