- 1 lb chicken breasts, cubed
- 3 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp cumin
- ½ tsp salt
- ½ tsp pepper
- ½ cup plain greek yogurt or sour cream
- 1 Tbsp fresh lemon juice
- ½ tsp salt
- 1 tsp garlic
- ¼ cup cucumber, chopped
- 2 Tbsp fresh dill
- 1 Tbsp fresh cilantro
- 3 Tbsp feta optional!
- ¼ cup tomatoes, chopped
- ¼ cup cucumber, diced
- ½ cup cooked quinoa
- ¼ cup kalamata olives
- shredded romaine lettuce
- 3 Tbsp red onions, diced
- feta, crumbled
- Be careful not to overcook the chicken to keep it juicy; using a digital meat thermometer is recommended. Feel free to customize the toppings to your liking, including additions like avocado, chickpeas, or roasted corn. For a lighter version, omit the feta cheese and quinoa. Store any leftovers in an airtight container in the fridge for up to 4 days (without lettuce or tomatoes). You can freeze portions for up to 2 months.
