Ingredients

• 1 tablespoon olive oil
• 1 tablespoon Greek seasoning
• 1 lemon , juiced
• 2 cloves garlic , finely grated or minced
• 1 pound boneless chicken breasts , quartered lengthwise
• 6 tablespoons tzatziki sauce
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 pinch salt
• 1 head romaine , trimmed, washed and torn into bite-sized pieces
• 0.5 cups thinly sliced red bell pepper
• 0.5 Englishs cucumber , sliced
• 8 ounces cherry tomatoes , halved

Instructions

1. 1 Combine 1 tablespoon olive oil, Greek seasoning, lemon juice, and garlic in a large glass bowl; mix well. Add chicken to marinade and turn to coat. Marinate in the refrigerator for at least 2 hours, but not longer than 4 hours.
2. 2 Mix together tzatziki, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt in a small bowl until well combined. Refrigerate salad dressing until needed.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove chicken from marinade and place on the preheated grill. Cook for 5 minutes. Flip chicken over and continue grilling until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Discard excess marinade.
5. 5 Combine romaine lettuce, bell pepper, cucumber, and cherry tomatoes in a salad bowl. Drizzle with tzatziki dressing and toss to coat. Divide salad into 4 equal portions and top with cooked chicken.

Nutrition per serving