Ingredients:

  • 1.5 lb chicken breast, cut into 1-inch cubes
  • 3 tbsp extra virgin olive oil
  • 2 tbsp Greek yogurt (plain, non-fat)
  • 1 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cooked brown rice or quinoa
  • 4 cups chopped romaine lettuce
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup Greek yogurt (plain, non-fat)
  • 1/4 cup grated cucumber, squeezed dry
  • 1 tbsp lemon juice
  • 1 clove garlic, grated
  • 1 tbsp fresh dill, minced
  • 1/4 tsp salt

Instructions:

  1. Whisk together olive oil, yogurt, lemon juice, garlic, and spices in a bowl. Toss in the cubed chicken until fully coated and marinate for at least 30 minutes. While the chicken marinates, chop the lettuce, tomatoes, and onions.
  2. Heat a non-stick skillet or cast iron pan over medium-high heat. Add the chicken in a single layer and sear without moving for 3-4 minutes to develop a crust. Stir and cook for another 4-5 minutes until the internal temperature reaches 165°F (74°C).
  3. Grate the cucumber and press it through a cheesecloth or strainer to remove all excess water. Fold the dried cucumber into the Greek yogurt along with lemon juice, garlic, dill, and salt. Stir until smooth.
  4. Divide the cooked brown rice and chopped romaine among four bowls. Top with the seared chicken and arrange tomatoes, cucumbers, onions, olives, and feta in sections. Drizzle with tzatziki sauce and garnish with fresh parsley.