Ingredients
For the Chicken:
2 boneless, skinless chicken breasts (about 1 lb)
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
For the Salad Bowl:
6 cups chopped romaine lettuce
1 cup halved cherry tomatoes
1 cup diced cucumber
1/4 cup thinly sliced red onion
1/2 cup pitted and halved Kalamata olives
1/2 cup crumbled feta cheese
For the Dressing:
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1/2 tsp dried oregano
1 clove garlic, minced
1/4 tsp salt
1/8 tsp black pepper
Instructions
1. 1. Prepare the chicken: Pat chicken breasts dry and slice horizontally or pound to even thickness. Season with 1 tbsp olive oil, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper.
2. 2. Cook the chicken: Heat a skillet over medium-high heat. Cook chicken for 4-6 minutes per side until golden and internal temperature reaches 165°F. Let rest 5 minutes.
3. 3. Chop vegetables: While chicken cooks, prepare lettuce, tomatoes, cucumber, red onion, olives, and feta.
4. 4. Make the dressing: In a small bowl, whisk together all dressing ingredients until emulsified.
5. 5. Slice the chicken: After resting, slice chicken into bite-sized pieces.
6. 6. Assemble bowls: Divide lettuce and vegetables among bowls. Top with sliced chicken, olives, and feta.
7. 7. Serve: Drizzle with dressing, toss gently, and serve immediately.
Notes
For meal prep, store components separately. Use rotisserie chicken for speed. Block feta crumbled fresh is best. Add quinoa or chickpeas for extra heartiness. Dressing keeps for 1 week refrigerated.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg