Description
A vibrant and healthy dish featuring tender marinated chicken, crisp romaine and cucumbers, juicy tomatoes, and tangy tzatziki sauce. A perfect balance of fresh herbs, citrus, and creamy textures for a satisfying, Mediterranean-inspired bowl.
Ingredients
2 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp lemon juice
3 garlic cloves, minced
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp honey
1 tsp salt
1/2 tsp black pepper
1 head romaine lettuce, chopped
1 medium cucumber, sliced
1 cup grape tomatoes, halved
2 cups cooked quinoa (optional)
For tzatziki: 1 cup Greek yogurt, 1/2 cucumber (grated and drained), 1 garlic clove, 2 tbsp fresh dill, 2 tsp lemon juice, 1 tsp salt
Instructions
Marinate chicken breasts with olive oil, lemon juice, garlic, oregano, basil, honey, salt, and pepper. Refrigerate for 30 minutes.
Preheat oven to 400°F (200°C). Bake marinated chicken for 20-25 minutes, or air-fry at 375°F (190°C) for 12-15 minutes until cooked through.
In a large bowl, layer chopped romaine, cucumber slices, and halved tomatoes. Top with cooked quinoa if desired.
Add tender baked chicken on top of the salad base.
Drizzle homemade tzatziki (mix yogurt, drained cucumber, garlic, dill, lemon juice, and salt) over the bowl and serve.
Notes
For grain-free option, skip quinoa. Marinate chicken longer (up to 4 hours) for deeper flavor. Store leftovers in an airtight container for 2-3 days.