Chicken Souvlaki Salad

Prep Time:3 Hr Cook Time:25 Min Total Time:3 Hr 30 Min 

Serves 4

Marinade

• 3 cloves garlic, minced
• 1 1/2 tsp lemon juice
• 1 tsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 lbs boneless skinless chicken breasts

Salad

• 3 cups peeled cucumbers, cubed (about 2 large)
• 1/2 cup red onion, sliced vertically
• 3/4 cup Feta Cheese
• 1/4 cup Kalamata olives, pitted & sliced
• 3 ripe tomatoes, cored & cubed (1 inch pieces)

Tzadziki

• 1/2 cup plain, low fat Greek Yogurt (I use Fage)
• 1/4 cup grated, peeled cucumber
• 1 tsp white wine vinegar
• 1/2 tsp garlic powder
• 1/4 tsp dill
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/8 tsp ground red pepper (optional if you like spicy!)

Instructions

• 1
  Place chicken in gallon size bag with the garlic, lemon juice, olive oil, oregano, sea salt and pepper. Seal and mix. Place in fridge to marinate for a few hours. (not too long because the lemon juice will start breaking down the chicken!)
• 2
  Peel the cucumbers, quarter and slice them. Place in a large bowl. Slice your onion and cube your tomatoes - place in the bowl with the cucumbers. Add Feta and olives.
• 3
  Grill or broil chicken breasts 5 minutes on each side or until cooked through. I cooked mine a little longer because they were large. Cut chicken into 1 inch cubes and add it to your bowl.
• 4
  In a small bowl, combine yogurt and remaining ingredients and mix for your sauce. Pour the sauce over the veggies and chicken, mix well and enjoy!

Notes

• Serve with a whole grain pita pocket and top with additional feta and olives, if you desire (this is what my hubby did).

21 Day Fix Containers

• Serving - 1 1/2 cups | 1 Green, 1 Red, 1 Blue and 1/2 Orange

fit mom angela d - team beachbody coach http://www.fitmomangelad.com/