2 Serves
78 Mins
Using a chefs knife and cutting board, dice the chicken breast and chop the onion and garlic into fine pieces.
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Vitamin E
3 mg / 15 mgVitamin K
60 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
277 µg / 400 µgCalcium
397 mg / 1,300 mgIron
22 mg / 18 mgMagnesium
137 mg / 420 mgPhosphorus
1546 mg / 1,250 mgPotassium
1226 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
7 mg / 11 mgCopper
3 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
6 g / 28 gSugar
8 g / 50 gSaturated Fat
12 g / 20 gCholesterol
107 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and cook until browned, then stir in the onion and garlic, cooking until softened.
Season the mixture with salt and pepper to taste, then remove from heat.
Prepare the fresh vegetables by slicing the cucumber and cherry tomatoes, then combine them in a bowl with the cooked chicken and a dollop of Greek yogurt.
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Greek