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Athena's Lemon Chicken Saute

Mediterranean recipe with Chickpea salad and Tzatziki sauce

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 410 kcal


  • 2 Lemons
  • 1/4 cup Red Wine Vinegar
  • 1 tsp cumin
  • 1 tbsp dried oregano
  • 1 tsp garlic, minced
  • 8 ounce Chicken breast, diced
  • 1 small Cucumber
  • 1/2 cup Cherry Tomatoes
  • 1 cup Chickpeas, cooked
  • 1/4 cup Red bell pepper, diced
  • 1/4 cup onion, diced
  • 1 tbsp parsley, minced
  • 1 5.3 oz. Non-Fat Greek Yogurt
  • 3 stems fresh dill
  • 1/4 cup Feta Cheese, crumbled


  1. Cut one lemon in half. Divide garlic into thirds and set 2/3 aside for later use.

  2. In a medium bowl, whisk together juice from lemon, red wine vinegar, cumin, 1/2 of the oregano, 1/3 of the garlic, and salt and pepper to taste.

  3. Add chicken to bowl, and toss to coat. Heat 1 teaspoon olive oil in skillet over medium high heat and add chicken, reserving marinade.

  4. Cook chicken until browned on all sides about 3-5 minutes. Reduce heat to medium and pour reserved marinade into skillet and heat until warm, turning chicken to coat. 

  5. While chicken is cooking, chop cucumber into 1/4 inch pieces. 

  6. Toss tomatoes, chickpeas, red peppers, onions, parsley and 1/2 of the chopped cucumbers together in a medium bowl. 

  7. Cut the other lemon in half and juice 1/2 in a medium bowl, add 1/3 of the reserved garlic, remaining oregano, salt and pepper to taste and 2 tablespoons of olive oil. Mix and pour over tomato mixture. Toss to coat.

  8. In a small bowl mix yogurt, dill, remaining cucumbers and garlic, and juice from remaining 1/2 of lemon. Add salt and pepper to taste. Stir to blend. Set aside. 

  9. Divide between two plates 1/2 of the tomato mixture,1/2 of the chicken, and top with 1/2 the feta cheese.  Serve with tzatziki sauce