Ingredients
Scale
- 1 pound chicken breast cubed
- ¼ cup Greek yogurt plain
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- 4 cups lettuce chopped
- 2 cups cucumber chopped
- 1 cup tomatoes chopped
- 1 cup tzatziki
- ¼ cup feta cheese
- 2 whole wheat pita bread
Instructions
- Combine the chicken marinade ingredients in a bowl and whisk until smooth.
- Add the cubed chicken to the marinade, tossing well to coat. Allow to marinate for at least 15 minutes, or overnight for best results.
- While the chicken is marinating, chop the vegetables, slice the pita bread, crumble the feta cheese, and prepare the tzatziki if making it homemade.
- Heat a large skillet over medium-high heat and cook the marinated chicken in a single layer. Cook for 2-3 minutes on each side until the chicken reaches an internal temperature of 165°F. Remove from heat.
- To serve, assemble the bowls with lettuce, cucumber, tomatoes, and the cooked chicken. Top with tzatziki sauce and crumbled feta cheese. Serve with pita bread or store in an airtight container for meal prep.
Notes
For added flavor, marinate the chicken overnight.
Feel free to customize the veggies based on your preferences or seasonal availability.
Store leftovers in an airtight container for up to 2-3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.