Nutrition Facts

Instructions

• STEP 1

  Peel and mince the garlic.

  • 2 cloves garlic

• STEP 2

  In a small bowl, whisk together the minced garlic, lemon juice, olive oil, vinegar, oregano, salt, and pepper.

  • juice of ¼ lemon
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • ½ tsp oregano
  • ½ tsp salt
  • ½ tsp black pepper

• STEP 3

  Cube the chicken and transfer to a medium bowl. Pour half of the dressing over top (save the rest for the salad) and toss to coat.

  • ½ lb chicken breasts, boneless skinless

• STEP 4

  Heat a grill pan, outdoor grill, or skillet over medium-high heat.

• STEP 5

  Thread the chicken onto 2 skewers. Alternatively, you can cook the chicken pieces directly on the grill/skillet without using skewers.

• STEP 6

  Add the chicken to the grill or skillet and cook, turning occasionally, until cooked through, 8-10 minutes.

• STEP 7

  Wash and dry the fresh produce.

  • ½ head romaine lettuce
  • ½ English cucumber
  • ½ pint grape tomatoes

• STEP 8

  Finely dice ¼ of the cucumber. Peel and mince the remaining garlic. In a small bowl, prepare the tzatziki sauce by mixing together the cucumber, garlic, lemon juice, yogurt, and salt.

  • 1 clove garlic
  • juice of ¼ lemon
  • ½ cup plain Greek yogurt
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 9

  Chop the lettuce crosswise into 1 inch strips; transfer to a salad bowl. Quarter the remaining cucumber lengthwise, then cut crosswise into chunks; add to the bowl. Halve the tomatoes; add to the bowl.

• STEP 10

  Add the olives, feta, and reserved dressing to the salad and toss.

  • ¼ cup Kalamata olives, pitted
  • ½ (4 oz) pkg crumbled feta cheese

• STEP 11

  To serve, place salad on a plate and add a chicken skewer on top. Serve with tzatziki sauce and enjoy!