Ingredients

• For the Chicken

  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh oregano, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

• For the Tzatziki Sauce

  • 1 cup plain Greek yogurt
  • 1/2 cup cucumber, grated and squeezed dry
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

• For the Greek Salad

  • 4 cups mixed greens
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, chopped
  • 1/4 cup red onion, chopped
  • 1/4 cup kalamata olives, pitted and chopped
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375°F.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper. Place chicken breasts in a baking dish and pour marinade over the top, turning chicken to coat. Bake for 25-30 minutes, until chicken is cooked through.
3. In a small bowl, combine Greek yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper. Refrigerate until ready to use.
4. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese. In a separate small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper. Pour dressing over salad and toss to combine.
5. Once chicken is cooked, serve with a generous serving of tzatziki sauce and Greek salad on the side. Enjoy!