Ingredients
Scale
- 1 lb chicken breast (2 boneless, skinless breasts, sliced lengthwise into 4 cutlets)
- 2 Tbsp extra virgin olive oil
- 1 ½ tsp dried oregano leaves
- ½ tsp fine sea salt
- ½ tsp freshly ground black pepper
- ½ tsp garlic powder
- 2 cups cherry tomatoes (halved, or chopped heirloom tomatoes)
- ½ English cucumber (or 2 garden cucumbers, sliced)
- 1 bell pepper (chopped)
- 1 avocado (chopped)
- ¼ cup red onion (thinly sliced)
- ½ cup Kalamata olives (pitted and sliced)
- 6 oz feta cheese (about 1 cup diced)
- 1 Tbsp extra virgin olive oil (or added to taste, divided)
- 1 lemon (cut into wedges to serve)
- salt and freshly cracked black pepper (added to taste)
- 1 cup tzatziki sauce (or more to taste, divided)
- 4 pieces pita bread (cut into wedges, divided (See gluten-free variations*))
Instructions
- Prepare the tzatziki sauce, then chop and slice the remaining vegetables and toppings for the bowls.
- In a large zip-top bag, combine the chicken cutlets with olive oil, oregano, salt, pepper, and garlic powder. Seal the bag and shake until the chicken is well coated with the seasoning mix.
- Heat the grill or skillet to medium. Cook the chicken for 4 to 5 minutes on each side, or until an instant-read thermometer shows the internal temperature at 165°F at the thickest part. Move the chicken to a cutting board and allow it to rest for 10 to 15 minutes before cutting into bite-sized pieces.
- Distribute the salad components into 4 large shallow bowls: chopped chicken, tomatoes, cucumber, bell pepper, avocado, red onion, olives, and feta cheese.
- To serve, drizzle olive oil over the vegetables, squeeze lemon juice from a wedge onto each bowl, and season with salt and pepper. Finish with tzatziki sauce, gently toss to combine, and serve alongside pita bread wedges.
Notes
TECHNIQUE TIP: Marinate the chicken thoroughly to enhance its flavor and juiciness when grilled.
STORAGE: Store leftovers in an airtight container in the fridge for up to three days for easy meal prep.
SUBSTITUTION: For a gluten-free version, replace pita bread with quinoa or cauliflower rice.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Greek
Nutrition
- Calories: 725 kcal
- Sugar: 7 g
- Sodium: 1781 mg
- Fat: 41 g
- Saturated Fat: 11 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.01 g
- Carbohydrates: 52 g
- Fiber: 8 g
- Protein: 40 g
- Cholesterol: 120 mg
