Name: Lemon-Herb Chicken with Creamy Tzatziki
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 tbsp Olive oil; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Nonfat Greek yogurt; 1 cup Cucumber; 1 clove Garlic; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 0.5 cup Cooked quinoa; 0.5 cup Cherry tomatoes

Nutrition

Per serving

458 calories

Protein: 50g; 43% of calories
Carbs: 36g; 31% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 15 min

Grate 0.5 cup of the cucumber and squeeze out the excess moisture using a paper towel or fine-mesh sieve.
In a small bowl, whisk together the Greek yogurt, grated cucumber, minced garlic, fresh dill, and half of the lemon juice to create the tzatziki.
Season the chicken breast evenly on both sides with the dried oregano, sea salt, and black pepper.
Heat the olive oil in a medium skillet over medium-high heat until shimmering.
Add the chicken to the skillet and sear for 6 to 8 minutes per side until the internal temperature reaches 165°F and the surface is golden.
While the chicken cooks, slice the remaining 0.5 cup of cucumber and halve the cherry tomatoes, then toss them with the remaining lemon juice.
Slice the rested chicken and serve it over the warm cooked quinoa, topped with the fresh vegetable salad and a generous dollop of the creamy tzatziki.

Nutrition

Ingredients

Instructions

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