Greek Chicken Salad Bowls (Meal-Prep)
A Greek Chicken Salad is a fresh spring flavor you can make any time of year. Packed with bright healthy ingredients, it makes a great lunch or meal prep solution.
Servings 4 bowls
For the salad
- 1 red bell pepper chopped
- 1 cup red onions chopped
- ½ cup black olives sliced
- 1 medium cucumber diced
- 3 tablespoons feta cheese crumbled (omit if you are following whole30)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic minced
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper
- 1 tablespoon fresh parsley chopped
For the chicken breast
In a large bowl combine all the ingredients for the chicken. Toss everything together and marinate for at least 15 minutes to 1 hour.
In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the chicken and discard the marinade.
Cook each side for about 3-4 minutes or until the chicken breast reaches the internal temperature of 165F.
When it’s done, place it in the cutting board and let it cool before dicing.
For the salad
In a large bowl, toss together the red bell pepper, red onions, black olives, cucumber and feta cheese.
In a small bowl, whisk the olive oil, garlic, lemon juice, salt, and pepper.
Pour the dressing over the salad mixture, and toss. Top with fresh parsley.
Serving: 1/4 | Calories: 374kcal | Carbohydrates: 10g | Protein: 30g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 98mg | Sodium: 1052mg | Potassium: 171mg | Fiber: 2g | Sugar: 5g