Name: Healthy Greek Chicken Salad (High Protein, Easy Meal Prep)
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: Greek
Ingredients: 1 1/2 lbs boneless skinless chicken breasts or thighs, or tenderloins; 1/3 cup olive oil or avocado oil; Zest of 1 lemon; 1/4 cup freshly squeezed lemon juice (about 2 lemons); 2 tablespoons red wine vinegar; 4 cloves garlic, minced; 2 tablespoons oregano; 1 teaspoon fine sea salt; 1/4 teaspoon black pepper; 2 hearts of romaine, washed and roughly chopped; 2 med/large cucumbers, quartered lengthwise and sliced; 1 cup cherry tomatoes, sliced in half; 1 med green bell pepper, thinly sliced; 1 med red onion, thinly sliced; 3/4 cup pitted and sliced Kalamata olives; 1 large avocado (or 2 small ones), sliced; Lemon wedges for garnish

Description

This Healthy Greek Chicken Salad stands out with its vibrant flavors and nutritious ingredients, featuring marinated chicken, fresh vegetables, and a zesty dressing. It’s an ideal choice for a quick, healthy meal or a satisfying lunch prep that will keep your taste buds buzzing.

Ingredients

Scale

1 1/2 lbs boneless skinless chicken breasts or thighs, or tenderloins
1/3 cup olive oil or avocado oil
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 tablespoons red wine vinegar
4 cloves garlic, minced
2 tablespoons oregano
1 teaspoon fine sea salt
1/4 teaspoon black pepper
2 hearts of romaine, washed and roughly chopped
2 med/large cucumbers, quartered lengthwise and sliced
1 cup cherry tomatoes, sliced in half
1 med green bell pepper, thinly sliced
1 med red onion, thinly sliced
3/4 cup pitted and sliced Kalamata olives
1 large avocado (or 2 small ones), sliced
Lemon wedges for garnish

Cook Mode Prevent your screen from going dark

Instructions

Whisk together marinade and dressing ingredients in a large bowl; set aside half for later use as dressing.
Place chicken in the bowl with the remaining marinade, coat well, cover, and marinate in the refrigerator for at least 30 minutes.
Prepare the veggies and arrange them in a large serving bowl, adding avocados just before serving.
Heat a large cast iron skillet over medium-high heat, add a little oil and sprinkle with sea salt.
Remove excess marinade from chicken, cook chicken for 5-6 minutes per side until internal temperature reaches 165°F, then let it rest.
Slice the avocado, arrange in the serving bowl with salad, slice the chicken, arrange around the salad, drizzle with the saved dressing, and serve with lemon wedges.

Notes

Marinating the chicken longer enhances the flavor, if time allows.
Avocados can brown quickly; add them right before serving for best results.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 800mg
Fat: 29g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 7g
Protein: 25g
Cholesterol: 75mg