Greek Chicken Salad Bowls
Servings: 2
Per Serving:
Calories: 499
Protein: 55g - Carbohydrates: 36g - Fat: 17g
Prep Time: 10 minutes
Cooking Time: 10 minutes
Ingredients:
16 oz (454 g) chicken breast, boneless and skinless
1 large cucumber, with peel
1 large bell pepper
1/4 small red onion
1 cup cherry tomatoes
1/4 cup (34 g) black olives, pitted
1 oz (28 g) low-fat feta cheese, crumbled
1 large pita bread (6-1/2" dia)
1/4 cup (60 g) tzatziki sauce
1 tsp oregano, dried
1 tsp garlic powder
1 tsp olive oil
Salt and pepper, to taste
Instructions:
Season and Cook Chicken: Cut the chicken breast into cubes and season with oregano, garlic powder, salt, and pepper. Heat the olive oil in a skillet over medium heat, add the chicken, and cook for about 7-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through with an internal temperature of 165°F (74°C).
Prepare the Salad Components: Wash and slice the cucumber. Dice the bell pepper and red onion. Halve the cherry tomatoes. In a large bowl, combine these fresh vegetables along with the black olives and crumbled feta cheese. Toss gently to mix.
Assemble the Salad: Add the warm, cooked chicken to the bowl with the salad and toss to combine, allowing the warmth of the chicken to slightly soften the feta and meld the flavors.
Serve: Serve the salad immediately for a warm dish, or refrigerate to cool if preferred. When ready to eat, top with a generous dollop of tzatziki sauce and serve with a side of pita bread, warmed or toasted as desired.
Coach’s Notes:
Carb and Calorie Management: To reduce the carbohydrates and calories, consider serving without the pita bread or replacing it with a low-carb alternative.
Reducing Fat: Use fat-free feta and a low-fat tzatziki sauce to reduce the overall fat content of the meal.
Spice Adjustments: For added heat, sprinkle red pepper flakes over the chicken while cooking or into the salad.
Flavor Boost: A squeeze of lemon juice or a bit of lemon zest can be added to the salad for extra freshness and zest.