Grilled Chicken Greek Salad with Tzatziki

Ingredients

• For the Grilled Chicken:
• 2 boneless, skinless chicken breasts (about 1 pound)
• 1/4 cup olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For the Greek Salad:
• 4 cups romaine lettuce (chopped)
• 1 cup cherry tomatoes (halved)
• 1 cucumber (diced)
• 1/2 red onion (thinly sliced)
• 1 cup Kalamata olives (pitted)
• 1 cup feta cheese (crumbled)
• 1/4 cup fresh parsley (chopped)
• For the Greek Salad Dressing:
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• For the Tzatziki Sauce:
• 1 cup plain Greek yogurt
• 1/2 cucumber (grated and drained)
• 2 cloves garlic (minced)
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill (chopped)
• Salt, to taste

Instructions

1. Marinate the Chicken: In a mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Whisk the ingredients together until well blended, creating a fragrant marinade. Add the chicken breasts, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more robust flavor.
2. Prepare the Tzatziki Sauce: In a small bowl, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, and salt. Stir until well combined and smooth. Cover and refrigerate to allow the flavors to meld for at least 20 minutes.
3. Grill the Chicken: Preheat your grill to medium-high heat, ensuring it reaches about 400°F (200°C). Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.

Nutrition