Greek Chicken Salad Tzatziki 1 cup plain Greek yogurt 1 persian cucumber, grated and drained 2 tablespoons fresh dill, chopped 1/2 lemon, juiced 1 tsp garlic powder 1 tsp salt 1 tsp pepper 1 tsp red wine vinegar drizzle of olive oil Grate and drain the cucumber, discard any liquid. Add cucumber, dill, lemon juice and seasonings to the yogurt. Stir. Add seasonings. Let sit for at least 30 minutes. Before serving, drizzle olive oil over the top. 1 red bell pepper, cut into 1 inch pieces 1 green bell pepper, cut into 1 inch pieces 1 yellow onion, cut into 1 inch pieces 2 chicken breasts Greek Marinade for chicken and veggies: 1/4 cup olive oil 1/2 lemon, juiced 2 garlic cloves, grated 1 tsp red wine vinegar 1 tsp onion powder 2 tsp dried basil 2 tsp oregano 2 tsp paprika 1 tsp pepper 1/2 tsp thyme 1 tsp salt 1 tablespoon dried oregano 1 tsp salt Dice veggies, then sprinkle half of the marinade over them, mix to combine. Coat chicken with the other half. When ready to cook, preheat grill pan in the oven to 400. Cook chicken on a cast iron grill pan, 7 minutes a side or until done. Roast veggies on a sheet pan for 7 minutes, flip and cook until just starting to char. Remove from the oven, let come to room temperature. Slice the chicken. Build your salad bowl with lettuce, veggies, chicken, tzatziki. Serve with hummus, pita bread and extra lemon! LTKHome LTKVideo