2 large boneless chicken breasts (can use normal chicken, we use sunfed chicken free chicken)
MARINADE / DRESSING:
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon red wine vinegar
2 tablespoon minced garlic
2 tablespoon dried oregano
Salt & Pepper to taste
FOR THE TZATZIKI (OR USE STORE BOUGHT):
1 cup plain Greek yoghurt
1 tablespoon olive oil
1 lebanese cucumber (peeled, deseeded and grated)
1 clove of garlic minced
1 tablespoon lemon juice
pinch of salt
FOR THE SALAD
3 lebanese cucumbers, halved lengthways and sliced thick
250g cherry tomatoes
1 capsicum sliced
1/2 red onion sliced thinly
200g feta cheese cubed
80g pitted kalamata olives INSTRUCTIONS
Whist together all the marinade/dressing ingredients in a large shallow dish.
Pour out the 1/3 cup to use as the dressing and reserve in the fridge for later.
Ass the chicken to the marinade and evenly coat, cover and allow to marinade for 30
minutes or overnight in the refrigerator. While chicken is marinading, prepare tzatiki: combine tzatiki ingredients in a bowl and
Cover and refrigerate until ready to serve.
Toss salad ingredients together and divide between four plates.
Can add flatbread to this dish for some extra energy and yum!