First, make the chicken marinade by whisking together 1/4 cup of greek yogurt, juice of half a lemon, 1 tsp salt + pepper + paprika + garlic powder, and 1/4 cup of olive oil. Chop 1 lb of chicken breast and coat in the marinade let sit in the fridge for 30 mins. Next, prep the veggies first by chopping a head of kale and spreading on a baking sheet. Drizzle olive oil, salt, and pepper on top and bake on 350 for 10 minutes to get crunchy. Then, chop 1/2 cup each of cherry tomatoes, bell pepper, cucumber, red onion, kalamata olives, and 1 avocado. Once the chicken is marinated, pan fry on medium-high until crispy and cooked through (about 12 minutes). While the chicken is cooking, make the whipped feta by adding 1/2 cup of feta, 2 tbsp olive oil, 1 tsp of salt and pepper, and juice of half a lemon to a food processor. Purée until smooth. Layer all of the ingredients in a bowl and enjoy!
