There’s something about Greek-inspired meals that feels effortlessly fresh, vibrant, and satisfying—simple ingredients coming together in a way that’s both nourishing and full of flavor. This is exactly that kind of dish.

Juicy, herb-seasoned chicken is paired with crisp greens, bright lemon, and a sprinkle of creamy feta, creating that signature balance of fresh, tangy, and savory. Served alongside warm pita and a cool, creamy element, every bite feels layered, refreshing, and deeply satisfying.

It’s the kind of meal that brings a little Mediterranean feel to your table—perfect for easy lunches, light dinners, or a relaxed, build-your-own style spread when you’re entertaining. Fresh, flavorful, and beautifully simple, it’s a recipe you’ll find yourself coming back to again and again.

Serves: 3

Ingredients:

1 pound of chicken tenders

1-2 tablespoons of your favorite Greek seasoning (feel free to make a quick one by adding dried oregano, dried basil, dried dill, garlic powder, onion powder, salt and pepper)

2 lemons

1 tablespoon olive oil (marinade)

1-2 teaspoons fresh garlic, chopped

1 teaspoon fresh Greek oregano

3 cups chopped romaine lettuce

1/4 cup feta cheese, crumbled

1 teaspoon of fresh dill, chopped

2-3 scallions, thinly sliced

2 tablespoons olive oil (salad dressing)

1 teaspoon red wine vinegar

Salt & pepper

Instructions:

Light the grill first. While you wait for grill to heat up prepare marinade. In a large ziplock bag, add chicken tenders as well as olive oil, greek seasoning, fresh garlic, greek oregano, half of a lemon juiced, salt and pepper. Shake bag until all the chicken tenders are coated in marinade. Place chicken on wooden or metal skewers, whichever your preference is. Cook chicken on grill for about 20 minutes, turning skewers half way through. While the chicken is cooking on the grill prepare salad. In a large salad bowl, add romaine lettuce, dill, scallions, crumbled feta cheese and squeeze half of a lemon on salad. Pour olive oil and vinegar on salad and season with salt and pepper. Toss salad until it is coated in dressing. When the chicken skewers are cooked and no longer pink, take them off the grill and transfer to a platter to bring inside. On a plate, place prasini salad and right on top of that add chicken. Serve with tzatziki sauce and pita bread. Enjoy!

** note- you can find my recipe for tzatziki sauce under the recipe tab**