Greek Chicken and Cucumber Salad Bowl - Fresh, Bright, and Easy

Ingredients

• For the chicken: 1 lb boneless skinless chicken breasts (or thighs), 2 tbsp olive oil, juice and zest of 1 lemon, 2 cloves garlic (minced), 1 tsp dried oregano, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper
• For the salad: 1 English cucumber (halved lengthwise and sliced), 1 cup cherry tomatoes (halved), 1/3 cup Kalamata olives (pitted, halved), 1/4 red onion (thinly sliced), 1/2 cup feta (crumbled), 2 cups chopped romaine or mixed greens
• For the tzatziki: 1 cup Greek yogurt, 1/2 cup grated cucumber (squeezed dry), 1 tbsp lemon juice, 1 tbsp fresh dill (chopped) or 1 tsp dried dill, 1 small garlic clove (finely grated), 1 tbsp olive oil, pinch of salt and pepper
• Optional add-ins: Cooked quinoa or orzo, avocado, roasted red peppers, pepperoncini, fresh parsley or mint

Instructions

1. 1

   Marinate the chicken: In a bowl, whisk olive oil, lemon juice and zest, garlic, oregano, paprika, salt, and pepper. Add chicken and coat well. Let it sit 15–30 minutes (or up to 4 hours in the fridge).

2. 2

   Mix the tzatziki: Combine yogurt, grated cucumber (squeeze out excess water), lemon juice, dill, garlic, olive oil, salt, and pepper. Chill until serving for best flavor.

3. 3

   Prep the veggies: Slice cucumbers, halve tomatoes, cut olives, and thinly slice red onion. Toss with a pinch of salt and a drizzle of olive oil if you like.

4. 4

   Cook the chicken: Heat a skillet over medium-high. Add a little oil and sear chicken 4–6 minutes per side, until browned and cooked through (165°F/74°C). Rest 5 minutes, then slice.

5. 5

   Build your bowls: Add greens as the base. Top with cucumber, tomatoes, olives, and onion. Add sliced chicken and crumble feta over the top.

6. 6

   Finish: Spoon on tzatziki. Add a squeeze of lemon and a sprinkle of fresh herbs. Enjoy warm or chilled.