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If you read an old blog post of mine you can probably find a sentence like, “I will never be one of those girls with their little plastic containers having the same meal every day of the week.” but here I am. Meals like this Greek salad with homemade tzatziki have changed me for the better. I realized that prepping full lunches including snacks for the entire week makes mornings quicker and easier. I like that all I need to do is pack them into a little insulated lunch box (I’ve been using one like this) and I’m ready to go! It gives me extra time to cozy up with coffee and make it the way I like – french press all the way.
I decided to prep Greek because I had an insane craving for tzatziki. My friends and I always went to this Greek fast food restaurant to get takeout in college. We usually did it on Sunday nights when we were scrambling to do our homework for the weekend. I always got a Greek salad with chicken kebab and tzatziki. This is my tribute to that meal that makes me so nostalgic for college.
The chicken is very easy to put together with lemon, olive oil and some dried herbs and spices. I love it for this meal prep, but you could just as easily use it to make a little Greek wrap and include the tzatziki. Hands down my favorite part of this prep is the tzatziki. My girlfriend told me she was eating it with a spoon after she finished her salad so I’d say that’s a pretty good endorsement for the sauce. It can be made easily with a food processor with 4 fresh ingredients! Be sure to use the full fat Greek yogurt to make it extra creamy.
Greek Salad with Homemade Tzatziki
ingredients:
- 1.5 lb chicken breast
- Juice from 1 lemon
- 1 tbsp olive oil
- 1 tsp dried parsley
- 1/2 tsp dried dill
- 1/2 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp pepper
- 2 hearts of romaine lettuce
- 1 cup quartered cherry tomatoes
- 1 cup cubed cucumber
- 1/2 cup cubed feta cheese
- 1/2 cup pitted kalamata olives
- 1.5 cup peeled, seeded and chopped cucumber
- 2 cups full fat Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp fresh dill
instructions:
- Combine oil, lemon juice, and spices in a medium bowl to make a chicken marinade.
- Cube chicken breast and add to marinade. Coat at pieces of chicken evenly. Let sit while you make the tzatziki
- Add all tzatziki ingredients to a food processor and pulse until all combined. You don’t want it to process too long because you still want small pieces of cucumber
- Once chicken has marinated for at least 10 minutes add it to a non-stick pan over medium-high heat with extra marinade and cook for 10-12 minutes tossing a few times
- Wash and chop the romaine hearts and place in 4 separate containers
- Make a quick Greek salad with tomatoes, cucumber, and feta and add to each salad along with seasoned chicken and olives
- Store in the refrigerator for 3-5 days. Serve salad with soft pita points and tzatziki!
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I love dill and I love cucumbers…why am I not making Tatziki already? Thanks for the idea! Also I love everything that you wrote in this post!