Grilled Chicken Souvlaki with Iceberg Lettuce Cucumber Salad and Greek Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Souvlaki with Iceberg Lettuce Cucumber Salad and Greek Feta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Souvlaki with Iceberg Lettuce Cucumber Salad and Greek Feta

Savor this Mediterranean-inspired lunch featuring marinated, grilled chicken souvlaki served alongside a crisp salad of iceberg lettuce, fresh cucumber, and tangy Greek feta, all drizzled with a zesty lemon-olive oil dressing. The dish is light yet satisfying, balancing lean protein with refreshing veggies and rich flavors.

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NUTRITION

356kcal
Protein
45.0g
Fat
15.4g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2 cups shredded Iceberg Lettuce

0.5 cup sliced Cucumber

1 oz Greek Feta Cheese

3 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    In a bowl, whisk together lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper to create a marinade.

  • 2

    Cut the chicken breast into bite-sized pieces and toss them in the marinade. Let sit for at least 20 minutes.

  • 3

    Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken pieces onto skewers for a traditional souvlaki presentation.

  • 4

    Grill the chicken skewers for about 8-10 minutes, turning occasionally until the chicken is fully cooked and has nice grill marks.

  • 5

    Meanwhile, in a large bowl, combine shredded iceberg lettuce and sliced cucumber. Crumble the Greek feta cheese over the top.

  • 6

    Drizzle a little extra olive oil and a squeeze of lemon juice over the salad, then toss gently to combine.

  • 7

    Serve the grilled chicken souvlaki alongside the fresh salad for a light and flavorful lunch.

Grilled Chicken Souvlaki with Iceberg Lettuce Cucumber Salad and Greek Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Souvlaki with Iceberg Lettuce Cucumber Salad and Greek Feta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Souvlaki with Iceberg Lettuce Cucumber Salad and Greek Feta

Savor this Mediterranean-inspired lunch featuring marinated, grilled chicken souvlaki served alongside a crisp salad of iceberg lettuce, fresh cucumber, and tangy Greek feta, all drizzled with a zesty lemon-olive oil dressing. The dish is light yet satisfying, balancing lean protein with refreshing veggies and rich flavors.

NUTRITION

356kcal
Protein
45.0g
Fat
15.4g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2 cups shredded Iceberg Lettuce

0.5 cup sliced Cucumber

1 oz Greek Feta Cheese

3 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    In a bowl, whisk together lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper to create a marinade.

  • 2

    Cut the chicken breast into bite-sized pieces and toss them in the marinade. Let sit for at least 20 minutes.

  • 3

    Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken pieces onto skewers for a traditional souvlaki presentation.

  • 4

    Grill the chicken skewers for about 8-10 minutes, turning occasionally until the chicken is fully cooked and has nice grill marks.

  • 5

    Meanwhile, in a large bowl, combine shredded iceberg lettuce and sliced cucumber. Crumble the Greek feta cheese over the top.

  • 6

    Drizzle a little extra olive oil and a squeeze of lemon juice over the salad, then toss gently to combine.

  • 7

    Serve the grilled chicken souvlaki alongside the fresh salad for a light and flavorful lunch.