Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 medium English cucumber
- 1 cup full-fat Greek yogurt
- 2 cloves fresh garlic
- 2 tablespoons fresh dill
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
Instructions
- Season chicken breasts with salt and pepper. Grill over medium heat for 6-7 minutes on each side until fully cooked (internal temperature of 165°F). Allow to rest before slicing.
- In a bowl, mix Greek yogurt, minced garlic, grated cucumber (squeezed to remove excess moisture), lemon juice, dill, salt, and pepper to create the tzatziki sauce.
- Slice the rested chicken into bite-sized pieces and combine with diced cucumber in a large bowl.
- Drizzle the tzatziki sauce over the chicken mixture and toss gently to coat evenly.
- Finish by drizzling olive oil on top before serving chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: - Marinate chicken overnight for enhanced flavor. - Customize by adding cherry tomatoes or feta cheese for extra flavor. - Store leftovers in an airtight container in the fridge for up to three days.