Ingredients
Scale
- 2 lbs (900 g) boneless, skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- Fresh parsley and dill, chopped
- 1 cup tzatziki sauce
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season chicken strips with oregano, garlic powder, salt, and pepper. Cook until golden and cooked through, about 8-10 minutes.
- Prepare the vegetables by dicing cucumbers, halving cherry tomatoes, and slicing red onions. Set aside.
- Assemble bowls by dividing cooked chicken, vegetables, olives, and feta evenly into serving bowls.
- Garnish with chopped parsley and dill. Drizzle generously with tzatziki sauce before serving.
Notes
For extra flavor, marinate the chicken with lemon juice and herbs for 30 minutes before cooking. Use whole-grain pita or rice as a base for added variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilling and assembling
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: Thirty-five g
- Cholesterol: 85 mg
