Name: Healthy Greek Chicken Salad (High Protein, Easy Meal Prep)
Prep time: PT-493525H7M24S
Cook time: PT-493525H7M24S
Cuisine: Greek
Ingredients: 1 1/2 lbs boneless skinless chicken breasts or thighs, or tenderloins; 1/3 cup olive oil or avocado oil; Finely grated zest of one 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 medium/large cucumbers, quartered lengthwise and sliced; 1 cup cherry tomatoes, sliced in half; 1 medium green bell pepper, thinly sliced; 1 medium 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

Savor a delightful blend of tender chicken, fresh veggies, and a zesty lemon dressing in this Healthy Greek Chicken Salad. It’s perfect for meal prep, high in protein, and bursting with flavor, making it an ideal choice for a quick dinner.

Ingredients

Scale

1 1/2 lbs boneless skinless chicken breasts or thighs, or tenderloins
1/3 cup olive oil or avocado oil
Finely grated zest of one 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 medium/large cucumbers, quartered lengthwise and sliced
1 cup cherry tomatoes, sliced in half
1 medium green bell pepper, thinly sliced
1 medium red onion, thinly sliced
3/4 cup pitted and sliced Kalamata olives
1 large avocado (or 2 small ones), sliced
Lemon wedges for garnish

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Instructions

In a large bowl, whisk together all marinade/dressing ingredients. Reserve half for dressing and set aside.
Place chicken in the bowl with remaining marinade. Coat well, cover, and marinate for at least 30 minutes in the refrigerator.
Prepare salad vegetables in a large serving bowl, leaving out the avocados until just before serving to avoid browning.
Heat a large cast iron skillet over medium-high heat, adding a little oil and sprinkling with sea salt. Shake off excess marinade from the chicken and place it in the hot skillet. Discard remaining marinade.
Cook chicken for about 5-6 minutes per side, until it reaches an internal temperature of 165°F. Adjust heat if needed. Remove chicken and let rest while slicing avocados.
Slice chicken and arrange around the salad, drizzle with reserved dressing, and toss as desired. Serve with lemon wedges.

Notes

Marinate chicken longer for enhanced flavor.
Add additional vegetables like bell peppers for variety.
Store any leftovers in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Sodium: 662mg
Fat: 28g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 7g
Protein: 32g
Cholesterol: 108mg