Additional extra virgin olive oil, red wine vinegar, salt and pepperFor serving
Diced the chicken breast in to 1 inch cubes.
Mince garlic and juice ½ of the lemon.
In a gallon Ziploc bag, combine all ingredients for garlic chicken marinade. Add diced chicken to bag and seal. Shake until chicken is evenly covered and place in the refrigerator for 30-60 minutes. Will chicken marinates, prepare the rest of the recipe.
Once chicken has marinated, heat a large frying pan over medium heat. Remove chicken from the marinade and add to the pan. Allow chicken to cook on all sides until it is no longer pink in the middle, about 8-10 minutes. Remove from heat and set aside.
Grate ¼ cucumber using a cheese grater. You should have about 2 tbsp. of grated cucumber before squeezing the moisture out. Place the grated cucumber between several folded paper towels and squeeze out excess moisture, you may need to do this more than once.
Finely chop dill. Peel and mince garlic.
Add cucumber to a small mixing bowl along with remaining ingredients for sauce. Mix well and set aside.
Peel and dice ¼ of a red onion. Halve the cherry tomatoes. Dice 1 large cucumber (you can also use the remaining cucumber from the tzatziki). Shred the basil.
Fill a bowl with greens, add the veggies, olives, hummus, feta and chicken. Top with tzatziki sauce and drizzle any additional EVOO, red wine vinegar, salt or pepper you may want.