Here’s a super tasty, easy meal that is PERFECT for a hot summer day! You can either make the chicken as directed below or precook a whole chicken and use the shredded meat instead with the marinade as a sauce.

This dish is light and yet filling at the same time! It’s cool and crisp with the cucumbers and tomatoes and the zesty marinade and tzatziki sauce add wonderful flavor.

This recipe is keto/low carb as is! You can add some riced cauliflower if you want a little extra while still keeping it keto/low carb.

INGREDIENTS

For The Chicken:

• 4 boneless skinless chicken breasts
• Plain Greek yogurt
• 1/4 cup fresh squeezed juice from lemons
• 3 cloves garlic
• 1/2 tsp pink Himalayan salt
• 1/4 tsp ground black pepper
• 1 Tbsp oregano
• 1 Tbsp red wine vinegar

For The Tzatziki:

• 1 cup plain Greek yogurt
• 1 Tbps fresh squeezed juice from lemons
• 1 Tbsp garlic
• 1/2 tsp pink Himalayan salt
• 1/4 tsp ground black pepper
• 1 Tbsp dill
• 1/4 cup olive or avocado oil

For The Cucumber Tomato Salad:

• 1 Cucumber, sliced
• 1 pint Cherry Tomatoes (or sliced tomatoes of your choice)
• 1/2 cup Red Onion, thinly sliced
• 1 Tbsp. Lemon Juice
• 1/4 cup Olive Oil
• 1 Tbsp. Red Wine Vinegar
• 1 Tbsp. Garlic
• 1 Tbsp. Oregano

Extra:

• Feta Cheese for serving

DIRECTIONS

Combine all the marinade ingredients in a dish with the chicken, making sure to combine well. Allow to marinate at a minimum 20 minutes but you can leave it overnight as well.

Remove the chicken pieces from the marinade and cook in a large skillet with olive or avocado oil over medium-high heat for 3-4 minutes on each side until the pieces are no longer pink inside.

For the cucumber salad: combine all salad ingredients and toss to combine.

For the tzatziki: whisk all the tzatziki ingredients together in a small bowl.

Place the chicken, cucumber salad, tzatziki, and feta cheese in a bowl and serve.