Greek Chicken Tzatziki Crunch Salad Jars 🥒🍋 Two seriously good meal prep lunches with creamy feta tzatziki, shredded chicken, chickpeas, olives and loads of crisp veg. Keep the lemon oregano pita separate until serving so every bite stays crunchy. Protein: 55 g | Fibre: 10 g | Plant points: 13 INGREDIENTS (serves 2) Feta tzatziki • 200 g / 7 oz thick Greek yogurt • 60 g / 2 oz feta • 120 g / 4.25 oz cucumber, coarsely grated • 2 tbsp lemon juice • 2 tbsp fresh dill, finely chopped • 1/2 tsp garlic granules • Plenty of black pepper • Small pinch of salt, if needed Salad • 100 g / 3.5 oz chickpeas, drained and rinsed • 240 g / 8.5 oz cooked chicken breast or skinless rotisserie chicken, shredded • 2 small Little Gem lettuces, shredded • 150 g / 5.25 oz cherry tomatoes, halved • 4 mini peppers, thinly sliced • 40 g / 1.5 oz red onion, very thinly sliced • 50 g / 1.75 oz pitted Kalamata olives, halved • Small handful fresh dill, roughly chopped • Small handful fresh mint, roughly chopped Pita crunch • 1 small whole wheat pita • 1 tsp extra virgin olive oil • 1/2 tsp dried oregano • Finely grated zest of 1/2 lemon • Small pinch of salt METHOD 1. Heat oven to 200°C fan / 425°F, tear pita into small pieces, toss with olive oil, oregano and salt, then bake for 6 to 8 minutes until golden and crisp and finish with lemon zest. 2. Squeeze as much liquid as possible from the grated cucumber, then mix with Greek yogurt, feta, lemon juice, dill, garlic granules and black pepper. 3. Divide tzatziki between 2 x 1 liter jars, then layer chickpeas, olives, red onion, chicken, tomatoes, peppers, lettuce, dill and mint. 4. Cool the pita completely, then keep it in a separate small container so it stays crisp. 5. To serve, tip one jar into a large bowl, toss until everything is coated in tzatziki, then scatter over the pita crunch. #mealpreplunch #chickensalad #highproteinmeals #greekrecipes #healthymealprep — @theimperfectnutritionist sur TikTok