Mediterranean Chicken and Orzo Salad In Red Pepper Cups

Ingredients

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• 1 tablespoon olive oil
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• 1 tablespoon Greek seasoning
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• 1 lemon, juiced
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• 2 cloves garlic, finely grated or minced
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• 1 pound boneless chicken breasts, quartered lengthwise
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• 6 tablespoons tzatziki sauce
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• 2 tablespoons olive oil
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• 2 tablespoons fresh lemon juice
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• 1 pinch salt
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• 1 head romaine, trimmed, washed and torn into bite-sized pieces
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• ½ cup thinly sliced red bell pepper
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• ½ English cucumber, sliced
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• 8 ounces cherry tomatoes, halved
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Instructions

1. 1
   Combine 1 tablespoon olive oil, Greek seasoning, lemon juice, and garlic in a glass bowl; mix well. Add chicken to marinade and turn to coat. Marinate in the refrigerator for at least 2 hours, but not longer than 4 hours.
2. 2
   Mix tzatziki, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt in a small bowl. Refrigerate salad dressing until needed.
3. 3
   Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4
   Place chicken pieces on the grill and cook for 5 minutes, turn, and grill until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
5. 5
   Combine romaine lettuce, bell pepper, cucumber, and cherry tomatoes in a salad bowl. Drizzle with tzatziki dressing and toss to coat. Divide salad into 4 equal portions and top with cooked chicken.