The lightest bowl of the set and the only one that eats well cold. Everything but the chicken is chopped rather than cooked, so it comes together in the time the chicken takes.
Ingredients
- 6 oz chicken breast
- 1 cup cucumber, diced
- 1 cup tomato, diced
- ¼ cup chickpeas, drained
- 3 tbsp tzatziki, or plain Greek yogurt with lemon and garlic
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ lemon
- Salt and black pepper
- Feta, optional
Instructions
- Toss the chicken with the olive oil, oregano, salt, pepper, and a squeeze of lemon. Let it sit 10 minutes if you have them.
- Cook the chicken in a hot grill pan 5–6 minutes per side, to 165°F internal. Rest 5 minutes, then slice.
- Combine the cucumber, tomato, and chickpeas with a pinch of salt and the remaining lemon.
- Build the bowl: the chopped salad, sliced chicken on top, tzatziki drizzled over, and feta if using.
Make-Ahead & Storage
Genuinely good cold, which makes it the best packed lunch here. Keep the tzatziki separate until serving or the vegetables go watery. Assembled, it holds 3 days.
Notes
Salting the cucumber and tomato ahead draws out water — do it fifteen minutes early and drain if you want a less soupy bowl.
Tzatziki is just Greek yogurt, grated cucumber, garlic, lemon, and dill. Homemade takes five minutes and costs a third of the tub.