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Athena's Lemon Chicken Saute

This Mediterranean chickpea salad recipe with tzatziki sauce is so simple! Tender chicken breast combines with juicy tomatoes, colorful peppers, zesty lemon, and more in Athena's Lemon Chicken Saute!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: Mediterranean
Keyword: chicken chickpea salad, chicken saute, lemon chicken salad, mediterranean chicken salad
Servings: 2 people
Calories: 410kcal

Ingredients

  • 2 Lemons
  • 1/4 cup Red Wine Vinegar
  • 1 teaspoon cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon 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 tablespoon parsley, minced
  • 1 5.3 oz. Non-Fat Greek Yogurt
  • 3 stems fresh dill
  • 1/4 cup Feta Cheese, crumbled

Instructions

  • Cut one lemon in half. Divide garlic into thirds and set 2/3 aside for later use.
  • 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.
  • Add chicken to bowl, and toss to coat. Heat 1 teaspoon olive oil in skillet over medium high heat and add chicken, reserving marinade.
  • 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. 
  • While chicken is cooking, chop cucumber into 1/4 inch pieces. 
  • Toss tomatoes, chickpeas, red peppers, onions, parsley and 1/2 of the chopped cucumbers together in a medium bowl. 
  • 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.
  • 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. 
  • 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