Chicken marinated in lemon, olive oil, and oregano tossed with cucumbers and tomatoes served atop romaine and drizzled with a Mediterranean yogurt-based dressing
In a large bowl, combine the chicken, lemon zest, 1/2 tablespoon lemon juice, 1/2 tablespoon olive oil, 1/2 teaspoon oregano, salt, and a few grinds of pepper. Marinate for about 10 minutes.
Preheat a grill pan, skillet, or wok over medium-high heat. Add 1/2 tablespoon olive oil and then the chicken. Grill or stir-fry until the chicken is cooked through, approximately 8 minutes. Transfer the chicken to a paper towel-lined plate.
In a 1-cup measuring cup or small bowl, combine the yogurt, remaining 1/2 tablespoon lemon juice, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon oregano, and a few grinds of pepper. If the dressing is too thick for your liking, dilute it with a tablespoon or so of water.
In a large bowl, toss the lettuce with a few spoonfuls of the dressing. Divide between two serving bowls and top with chicken, tomatoes, cucumbers, and feta cheese. Drizzle with additional dressing and serve with pita chips, if desired.
The multigrain pita chips are optional and not included in the nutritional information. If you need some crunch, a serving of about 4 chips will add about 9g carb.
If you don't have any homemade yogurt on hand, you can use plain yogurt or plain Greek yogurt. (Greek-style will yield a thicker dressing.)
Watching sodium? Reduce the amount of added salt and/or feta cheese.