Energizing Greek Chicken Salad Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 2 cups mixed salad greens (lettuce, spinach, arugula)
• 50g cherry tomatoes, halved
• 1/2 cucumber, sliced
• 30g red onion, thinly sliced
• 30g feta cheese, crumbled
• 6 kalamata olives, pitted and halved
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Season the chicken breast with garlic powder, oregano, salt, and pepper.
2. 2
   Grill the chicken on a preheated grill or grill pan over medium heat for 5-6 minutes per side, or until fully cooked.
3. 3
   Let the chicken rest for 2 minutes, then slice it into strips.
4. 4
   In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
5. 5
   Whisk together olive oil and lemon juice to make a dressing. Drizzle over the salad and toss gently.
6. 6
   Top the salad with sliced grilled chicken.
7. 7
   Serve immediately and enjoy your fresh, energizing bowl!

📊 Nutritional Information

• Vitamin C: 37mg (41% DV)
• Vitamin A: 3380 IU (68% DV)
• Calcium: 152mg (12% DV)
• Potassium: 700mg (15% DV)
• Magnesium: 55mg (13% DV)
• Dietary Fiber: 5g

💡 Cooking Tips

• Use a meat thermometer to ensure the chicken is cooked to 74°C (165°F) for food safety.
• Allowing the chicken to rest before slicing keeps it juicy.
• For extra flavor, marinate the chicken in lemon juice and herbs for 30 minutes before grilling.
• Slice vegetables just before serving to maintain a crisp texture.
• If meal-prepping, store the dressing separately and add it just before eating to prevent soggy greens.