Energizing Greek Chicken Salad Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 2 cups mixed lettuce (romaine, arugula, baby spinach)
• 6 cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 5 pitted Kalamata olives, sliced
• 1/4 cup Greek yogurt (low-fat)
• 1 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1 tsp lemon juice
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Season chicken breast with salt, pepper, and half the oregano. Grill or pan-cook for 5-7 minutes on each side until cooked through. Let it rest, then slice.
2. 2
   While the chicken cooks, arrange the lettuce, cherry tomatoes, cucumber, red onion, feta, and olives in a large bowl.
3. 3
   In a small bowl, mix Greek yogurt with olive oil, lemon juice, remaining oregano, and a pinch of salt and pepper to make the dressing.
4. 4
   Place the sliced chicken on top of the salad base.
5. 5
   Drizzle the yogurt dressing over the salad just before serving and toss gently to combine.

📊 Nutritional Information

• Vitamin A: 75% of RDA
• Vitamin C: 35% of RDA
• Calcium: 22% of RDA
• Iron: 14% of RDA
• Fiber: 5g

💡 Cooking Tips

• Let the chicken rest before slicing to keep it juicy.
• Prep all veggies ahead for a quicker assembly during busy days.
• Swap red onion with scallions for a milder flavor if preferred.
• If meal-prepping, keep dressing separate until ready to eat to prevent sogginess.