Greek Chicken Salad Bowls

Steps

1. Toss the chicken with 1 tbsp oil, oregano, lemon zest, salt and pepper.
2. Cook in a hot skillet 5 to 6 minutes until cooked through.
3. Whisk the remaining oil with the lemon juice for the dressing.
4. Arrange the romaine, cucumber, tomatoes, olives and feta in bowls.
5. Top with chicken and drizzle with the dressing. Add a spoon of yogurt.

Keeping and reheating

Keep components separate in the refrigerator for up to 3 days and assemble just before eating.