NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup Greek yogurt

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1.5 tbsp extra virgin olive oil

1 cup cucumber

0.25 cup red onion

1 tbsp fresh dill

0.5 tbsp lemon juice

PREPARATION

• 1

  In a medium glass bowl, whisk together the Greek yogurt, 1 tablespoon of lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 2

  Place the chicken breast in the bowl and coat thoroughly with the yogurt marinade; cover and refrigerate for at least 15 minutes.

• 3

  While the chicken marinates, prepare the salad by combining the sliced cucumber, thinly sliced red onion, and chopped fresh dill in a small bowl.

• 4

  Whisk together 0.5 tablespoon of lemon juice and 0.5 tablespoon of olive oil, then pour over the cucumber mixture and toss to coat.

• 5

  Heat the remaining 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 6

  Remove the chicken from the marinade, allowing excess to drip off, and place in the hot skillet.

• 7

  Sear the chicken for 5 to 6 minutes per side until the internal temperature reaches 165 degrees and a golden crust has formed.

• 8

  Let the chicken rest for 3 minutes before slicing it into strips and serving alongside the chilled cucumber salad.