Servings: 4 bowls For the Greek Chicken: 1 lb chicken breast, 2 boneless, skinless breasts, sliced lengthwise into 4 cutlets 2 Tbsp extra virgin olive oil 1 ½ tsp dried oregano leaves ½ tsp fine sea salt ½ tsp freshly ground black pepper ½ tsp garlic powder Salad Ingredients: 2 cups cherry tomatoes, halved, or chopped heirloom tomatoes ½ English cucumber, or 2 garden cucumbers, sliced 1 bell pepper, chopped 1 avocado, chopped ¼ cup red onion, thinly sliced ½ cup Kalamata olives, pitted and sliced 6 oz feta cheese, (about 1 cup diced)
Make the tzatziki sauce then slice and chop the rest of your bowl veggies and toppings.
Marinate the Chicken – In a large zip-top bag, combine the chicken cutlets with olive oil, oregano, salt, pepper, and garlic powder. Seal the bag and toss until the chicken is evenly coated with the seasonings.
Cook the Greek Chicken – Preheat the grill or skillet to medium heat. Grill or sauté the chicken for 4 to 5 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer at the thickest part of the chicken. Transfer to a cutting board and let it rest for 10 to 15 minutes before slicing into bite-sized pieces.
Assemble the Bowls – Divide the salad ingredients into 4 large shallow bowls: chopped chicken, tomatoes, cucumber, bell pepper, avocado, red onion, olives, and feta cheese.
To Serve – Drizzle the vegetables with olive oil, squeeze a lemon wedge over your bowls, and sprinkle with salt and pepper. Top with tzatziki sauce, toss gently to combine and serve with pita bread wedges.