YOUR SOLIN GENERATED RECIPE
Herb-Grilled Chicken with Crisp Chopped Vegetable Salad, Feta, and Olives
Savor a vibrant combination of herb-marinated, grilled chicken paired with a refreshing salad of chopped bell pepper, cucumber, tomato, and red onion, accented by crumbled feta and Kalamata olives. A light drizzle of olive oil completes this wholesome dish, delivering a balanced burst of flavor and texture.
INGREDIENTS
5 oz Chicken Breast (142g)
1/2 cup diced Red Bell Pepper (75g)
1/2 cup diced Cucumber (52g)
1/2 medium Tomato (50g), diced
1/8 medium Red Onion (15g), finely chopped
1 oz crumbled Feta Cheese (28g)
1 serving Kalamata Olives (15g), sliced
1 tsp Extra Virgin Olive Oil (5g)
1 tbsp mixed fresh Herbs (4g)
1 tbsp Lemon Juice (15g)
Salt and Pepper to taste
PREPARATION
In a bowl, combine the extra virgin olive oil, lemon juice, mixed herbs, salt, and pepper to create a marinade.
Coat the chicken breast with the marinade and let it sit for at least 15 minutes.
Preheat the grill to medium-high heat. Grill the chicken for about 5-6 minutes per side or until fully cooked through.
While the chicken is grilling, chop the red bell pepper, cucumber, tomato, and red onion. Place them in a large bowl.
Once the chicken is done, slice it into strips and add it to the bowl with the vegetables.
Top the salad with crumbled feta cheese and sliced Kalamata olives.
Toss the ingredients gently to combine all flavors. Adjust seasoning with salt and pepper if needed before serving.