Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup plain Greek yogurt
- 1 cup diced bell peppers
- 1 cup diced cucumbers
- ½ cup diced red onions
- ¼ cup chopped fresh parsley or dill
- Juice of 1 lemon (about 2 tablespoons)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 375°F (190°C). Season the chicken breasts and place them on a lined baking sheet. Bake for 25-30 minutes until cooked through.
- While the chicken cools, dice the bell peppers, cucumbers, and red onions into bite-sized pieces.
- In a bowl, mix Greek yogurt with lemon juice, salt, pepper, and olive oil until smooth.
- Shred the cooled chicken and combine it in a large bowl with the chopped veggies. Pour the yogurt dressing over and toss until well coated.
- Garnish with fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg