Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tbsp extra virgin olive oil, divided
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 cups mixed greens (arugula & romaine)
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup kalamata olives, pitted
- 1/4 cup crumbled feta cheese
- Fresh parsley, chopped, for garnish
Instructions
- Pound chicken breasts to even thickness. Mix 1 tbsp olive oil, lemon juice, oregano, garlic powder, salt, and pepper; marinate chicken for 10 minutes.
- Heat a grill pan or skillet over medium-high heat. Cook chicken 5–6 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then slice.
- In a large bowl, toss greens, tomatoes, cucumber, onion, and olives with remaining 1 tbsp olive oil.
- Top salad with sliced chicken and feta. Garnish with fresh parsley.
Notes
- For meal prep: store dressing and chicken separately; assemble just before serving.
- Vegetarian? Swap chicken for chickpeas or grilled halloumi.
- Add 1/4 cup cooked quinoa for extra fiber and protein.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Method: Grilling / Stovetop
- Cuisine: Mediterranean
- Diet: High-Protein
Nutrition
- Serving Size: 1 salad with 1 chicken breast
- Calories: 425 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 39g
- Cholesterol: 95mg
