For the chicken:
ingredients
- 1 cup Litehouse Purely Balanced Tzatziki Ranch Greek Yogurt Dressing, divided
- 2 tablespoons extra-virgin olive oil, plus more for grill
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1/4 teaspoon freshly-ground black pepper
- 1 pound boneless, skinless chicken breast, butterflied if large
For the snack box:
ingredients
- 8 small cucumbers, cut into sticks
- 4 whole wheat pita bread, cut into triangles
- 1 pint cherry tomatoes
- 8 ounces store-bought stuffed grape leaves (dolmas)
- 1 cup mixed olives, drained
- 4 lemon wedges
For the chicken:
Method
Step 1
In a large bowl combine ½ cup dressing, olive oil, lemon juice, lemon zest and a black pepper. Add chicken, tossing to coat. Cover and refrigerate for at least 8 hours, or up to 24 hours.
Step 2
Heat an outdoor grill or indoor grill pan over medium-high heat. Brush grill with a little oil.
Step 3
Remove chicken from marinade. Season with salt and pepper. Grill chicken for 4-5 minutes on each side until internal temperature when tested with an instant-read thermometer reaches 165F. Remove onto a plate and let cool slightly. Cut into 1-inch strips. Chicken can be prepped up to 4 days in advance, keep chilled.
For the snack boxes:
Step 1
Divide chicken, cucumber, pita, cherry tomatoes, grape leaves, olives and lemon wedges into large airtight containers or bento boxes. Divide remaining ½ cup dressing into 4 small cups, tuck into each lunch box for dipping. Refrigerate until ready to eat.