Description

This Greek Salad with Grilled Chicken combines vibrant colors, diverse textures, and high-quality macronutrients into one satisfying bowl. Packed with essential nutrients and made from whole ingredients, it supports long-term wellness and provides a refreshing meal option.

Ingredients

Scale

1.5 lbs Organic Chicken Breast
2 cups Cherry Tomatoes (halved)
1 Large English Cucumber (sliced)
1/2 Red Onion (thinly sliced)
1/2 cup Kalamata Olives (pitted)
4 oz Sheep’s Milk Feta Cheese
1/3 cup Extra Virgin Olive Oil
2 tbsp Fresh Lemon Juice
1 tsp Raw Honey
1 tbsp Dried Oregano

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Instructions

In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, raw honey, dried oregano, minced garlic, and a pinch of sea salt
Place the chicken breasts in a shallow dish and pour half of the dressing over them. Allow the chicken to marinate for at least 20 minutes
Heat a cast-iron skillet or grill pan over medium-high heat. Add a teaspoon of avocado oil and sear the chicken for 6 to 7 minutes on each side until the internal temperature reaches 165°F
While the chicken rests, combine the halved cherry tomatoes, sliced cucumbers, red onions, and Kalamata olives in a large salad bowl
Add the sliced grilled chicken to the bowl of vegetables, sprinkle the crumbled feta and fresh parsley over the top
Drizzle the remaining dressing over the salad and toss gently to ensure every ingredient is lightly coated

Notes

For leftovers, store the dressing separately from the vegetables.

You can use chicken thighs for a more flavorful option.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Grilling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 5g
Sodium: 580mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: unknown
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 38g
Cholesterol: unknown