Ingredients
Scale
- Chicken breast
- 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 (for tzatziki)
- 1 Tbsp. Garlic (for tzatziki)
- 1/2 tsp. Salt (for tzatziki)
- 1/4 tsp. Pepper (for tzatziki)
- 1 Tbsp. Dill (for tzatziki)
- 1/4 cup Olive Oil (for tzatziki)
- 1 Cucumber, sliced
- 1 pint Cherry Tomatoes
- 1/2 cup Red Onion, thinly sliced
- 1 Tbsp. Lemon Juice (for salad)
- 1/4 cup Olive Oil (for salad)
- 1 Tbsp. Red apple vinegar (for salad)
- 1 Tbsp. Garlic (for salad)
- 1 Tbsp. Oregano (for salad)
- Feta Cheese
Instructions
- Marinate the chicken: In a gallon-sized Ziploc bag, combine yogurt, lemon juice, garlic, salt, pepper, oregano, and red apple vinegar. Add cubed chicken and seal the bag; shake to coat. Marinate for at least 20 minutes or overnight.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Cook marinated chicken for 3-4 minutes on each side until golden brown or air fry at 425°F for 11 minutes.
- Prepare the cucumber salad: In a mixing bowl, combine sliced cucumber, cherry tomatoes, red onion, lemon juice, olive oil, red apple vinegar, garlic, and oregano; toss gently.
- Make the tzatziki: Whisk together tzatziki ingredients until smooth.
- Assemble bowls: Serve cooked chicken with cucumber salad on the side and drizzle with tzatziki sauce; top with crumbled feta.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 5g
- Sodium: 672mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 90mg