Ingredients
2
2 servings
- •1 chicken breast
- •1 tablespoon olive oil
- •1 tablespoon lemon juice
- •2 cloves garlic, minced
- •1 tablespoon fresh dill
- •salt, to taste
- •pepper, to taste
- •⅓ cup greek yogurt
- •2 tablespoons olive oil
- •1 tablespoon red wine vinegar
- •1 tablespoon lemon juice
- •2 tablespoons water
- •1 clove garlic, minced
- •1 tablespoon fresh dill
- •salt, to taste
- •pepper, to taste
- •1 head romaine lettuce
- •½ cup cucumber, sliced and halved
- •½ cup olive, halved
- •½ cup red onion, thinly sliced
- •½ cup cherry tomato, halved
- •½ cup feta cheese, crumbled
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken breast on a baking sheet lined with aluminum foil or parchment paper. Top with olive oil, lemon juice, garlic, dill, and salt and pepper to season.
- Bake for 35-40 minutes until internal temperature reaches 165°F (75°C) and the juices run clear.
- Add all dressing ingredients in a small bowl or cup and whisk until with a fork until combined.
- Slice thinly or cube chicken, cutting to your preference for topping the salad.
- Assemble your salad, starting with a base of romaine lettuce. Then top with chicken, cucumber, olives, red onion, tomatoes, feta, and the dressing. Toss to evenly incorporate ingredients
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 696
- Carbohydrate: 22g
- Fat: 39g
- Fiber: 5g
- Protein: 61g
- Sugar: 13g
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