Mediterranean Herb Feta Salad with Grilled Chicken

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

Mediterranean Herb Feta Salad with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Mediterranean Herb Feta Salad with Grilled Chicken

Tender grilled chicken breast served over a crisp bed of cucumbers and tomatoes, tossed in a zesty lemon-herb vinaigrette and topped with creamy feta.

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NUTRITION

374kcal
Protein
40.1g
Fat
17.7g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

3 whole Kalamata olives

0.5 oz Feta cheese

1 tsp Fresh parsley

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PREPARATION

  • 1

    Season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill pan or heavy skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until fully cooked through.

  • 3

    While the chicken is cooking, whisk together the extra virgin olive oil, lemon juice, and the remaining salt, pepper, and oregano in a small bowl.

  • 4

    In a large mixing bowl, combine the chopped cucumber, halved cherry tomatoes, thinly sliced red onion, and kalamata olives.

  • 5

    Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.

  • 6

    Place the sliced chicken over the vegetable mixture and drizzle the lemon-herb dressing over the top.

  • 7

    Toss the salad gently to ensure everything is coated, then finish by sprinkling with crumbled feta cheese and fresh parsley.

Mediterranean Herb Feta Salad with Grilled Chicken

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

Mediterranean Herb Feta Salad with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Mediterranean Herb Feta Salad with Grilled Chicken

Tender grilled chicken breast served over a crisp bed of cucumbers and tomatoes, tossed in a zesty lemon-herb vinaigrette and topped with creamy feta.

NUTRITION

374kcal
Protein
40.1g
Fat
17.7g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

3 whole Kalamata olives

0.5 oz Feta cheese

1 tsp Fresh parsley

PREPARATION

  • 1

    Season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill pan or heavy skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until fully cooked through.

  • 3

    While the chicken is cooking, whisk together the extra virgin olive oil, lemon juice, and the remaining salt, pepper, and oregano in a small bowl.

  • 4

    In a large mixing bowl, combine the chopped cucumber, halved cherry tomatoes, thinly sliced red onion, and kalamata olives.

  • 5

    Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.

  • 6

    Place the sliced chicken over the vegetable mixture and drizzle the lemon-herb dressing over the top.

  • 7

    Toss the salad gently to ensure everything is coated, then finish by sprinkling with crumbled feta cheese and fresh parsley.