Easy Greek Chicken Salad Bowl Recipe - Delicious and Healthy!

Ingredients

• 1 lb Boneless Skinless Chicken Breast (cut in half lengthwise for even cooking)
• 2 tsp Dried Oregano (for chicken seasoning)
• 1 tsp Garlic Powder
• 1 tsp Salt
• 1/2 tsp Freshly Cracked Black Pepper
• 2 tbsp Extra Virgin Olive Oil (for marinating and drizzle)
• 1 large Cucumber (English or garden cucumber, skin left on, sliced)
• 2 cup Tomatoes (chopped; can be cherry or heirloom)
• 1 large Red Bell Pepper (seeds removed, chopped bite‑size)
• 1/2 Red Onion (thinly sliced)
• 1 Avocado (peeled, pitted, chopped bite‑size)
• 1/4 cup Kalamata Olives (pitted, sliced or coarsely chopped)
• 1/2 cup Feta Cheese (crumbled)
• 1 Lemon (cut into wedges for serving)
• 2 Pita Bread (cut into wedges; optional or gluten‑free alternative)
• 1 cup Greek Yogurt (full‑fat for tzatziki)
• 2 tbsp Fresh Dill (chopped)
• 1 Garlic Clove (minced for tzatziki)
• 1/4 tsp Salt (for tzatziki)
• 1/8 tsp Black Pepper (for tzatziki)

Instructions

1. Marinate the Chicken

   Place the chicken cutlets in a mixing bowl or zip‑top bag. Add oregano, garlic powder, salt, black pepper, and 1 tablespoon of olive oil. Toss to coat evenly. Refrigerate for at least 30 minutes or up to overnight.

   Time: PT5M

2. Cook the Chicken

   Heat the skillet over medium heat and add the remaining 1 tablespoon of olive oil. Cook the chicken 4‑5 minutes per side until the internal temperature reaches 165°F.

   Time: PT8M

   Temperature: Medium heat

3. Rest the Chicken

   Transfer the cooked chicken to a cutting board and let it rest for 10‑15 minutes before slicing.

   Time: PT10M

4. Prepare the Vegetables

   While the chicken rests, slice the cucumber, halve the tomatoes, dice the red bell pepper, thinly slice the red onion, cube the avocado, and slice the pitted kalamata olives.

   Time: PT15M

5. Make Tzatziki Sauce

   In a small bowl, combine Greek yogurt, 1/4 cup grated cucumber (squeeze out excess water), chopped dill, minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until smooth.

   Time: PT10M

6. Prepare Pita and Lemon

   Cut pita bread into wedges and slice the lemon into wedges for serving.

   Time: PT5M

7. Assemble the Bowls

   Divide pita wedges (optional) into each serving bowl, then layer tomatoes, cucumber, bell pepper, red onion, avocado, olives, and feta. Slice the rested chicken into bite‑size pieces and add on top. Drizzle with extra olive oil, a pinch of salt and pepper, and a generous dollop of tzatziki. Serve with lemon wedges.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

35g

Fat

20g

Fiber

7g