| | Directions | | Combine oregano, garlic powder, 1/2 tsp. pepper, and 1/4 tsp. salt in a bowl. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken and spice mixture; sauté until chicken is done. Drizzle with 1 T. lemon juice; stir. Remove from pan. Combine remaining 2 tsp. lemon juice, remaining 1/4 tsp. salt, remaining 1/4 tsp. pepper, non dairy yogurt, tahini, and garlic in a small bowl; stir well. Combine lettuce, cucumber, tomatoes, and olives. Place 2 1/2 C. of lettuce mixture on each of 4 plates. Top each serving with 1/2 C. chicken mixture and 1 T.non-dairy feta cheese. Drizzle each serving with 3 T. yogurt mixture. |
|
|
| Ingredients | | - |  | 1 teaspoon dried oregano |
| - | | 1/2 teaspoon garlic powder |
| - | | 3/4 teaspoon black pepper, divided |
| - | | 1/2 teaspoon salt, divided |
| - | | cooking spray |
| - | | 1 pound skinless, boneless chicken breast, cut into 1 inch cubes |
| - | | 5 teaspoons fresh lemon juice, divided |
| - | | 1 cup plain fat-free yogurt - non dairy |
| - | | 2 teaspoons tahini (sesame seed paste) |
| - | | 1 teaspoon minced garlic |
| - | | 8 cups chopped romaine lettuce |
| - | | 1 cup peeled chopped English cucumber |
| - | | 1 cup grape tomatoes, halved |
| - | | 6 pitted Kalamata olives, halved |
| - | | 1 crumbled feta cheese - non dairy (1/4 cup 1 ounce ) |
| |
| |
