Ingredients
For the Greek Chicken:
1 lb. chicken breast, boneless, skinless, cut into 1-inch cubes
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 tablespoon Greek seasoning
1/4 teaspoon sea salt
For the Tzatziki Sauce:
8 oz. Greek yogurt, plain, full-fat
1/2 medium Persian cucumber, grated
2 cloves garlic, grated
Zest of 1 medium lemon
1 tablespoon fresh lemon juice
2 tablespoons fresh dill, minced
Sea salt, to taste
Black pepper, to taste
For the Red Wine Vinegar Dressing:
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon fresh oregano, minced
Sea salt, to taste
For the Salad Toppings:
1 large Persian cucumbe , sliced
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/3 cup Kalamata olives, pitted
Instructions
Marinate the Chicken:
In a sealable container, combine chicken cubes, olive oil, lemon juice, red wine vinegar, Greek seasoning, and sea salt. Marinate in the refrigerator for at least 30 minutes or overnight.
Prepare the Tzatziki:
Mix Greek yogurt, grated cucumber, grated garlic, lemon zest, lemon juice, minced dill, salt, and black pepper in a medium bowl. Chill until ready to use.
Cook the Chicken:
Heat a large cast-iron skillet over medium-high heat. Add marinated chicken and cook for 3-4 minutes per side, until browned and internal temperature reaches 165°F (74°C).
Make the Dressing:
In a small bowl, whisk together olive oil, red wine vinegar, minced oregano, and sea salt.
Assemble the Bowls:
Divide the cooked chicken among four bowls. Top with diced cucumber, halved cherry tomatoes, sliced red onion, olives.
Drizzle with red wine vinegar dressing and add a dollop of tzatziki on top before serving.
- Prep Time: 45 minutes (includes marinating)
- Cook Time: 8 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal