Greek Chicken Feta Salad

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

Greek Chicken Feta Salad

YOUR SOLIN GENERATED RECIPE

Greek Chicken Feta Salad

Pan-seared chicken breast atop a crisp bed of romaine and vibrant vegetables, finished with a tangy lemon-herb vinaigrette and creamy feta cheese.

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NUTRITION

518kcal
Protein
55.4g
Fat
26.4g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.75 tbsp Olive oil

1 oz Feta cheese

2 cup Romaine lettuce

0.5 cup Cherry tomatoes

0.5 cup Cucumber

2 tbsp Red onion

5 whole Kalamata olives

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

  • 1

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

  • 2

    Heat 0.25 tablespoons of olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until fully cooked and golden.

  • 3

    While the chicken cooks, chop the romaine lettuce into bite-sized pieces and halve the cherry tomatoes.

  • 4

    Slice the cucumber into half-moons and finely dice the red onion.

  • 5

    In a small glass jar or bowl, whisk together the remaining olive oil, lemon juice, and the rest of the oregano, salt, and pepper to create the vinaigrette.

  • 6

    Combine the lettuce, tomatoes, cucumber, onion, and kalamata olives in a large bowl and toss gently.

  • 7

    Slice the rested chicken breast into strips, place them over the salad, sprinkle with crumbled feta cheese, and drizzle with the prepared dressing.

Greek Chicken Feta Salad

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

Greek Chicken Feta Salad

YOUR SOLIN GENERATED RECIPE

Greek Chicken Feta Salad

Pan-seared chicken breast atop a crisp bed of romaine and vibrant vegetables, finished with a tangy lemon-herb vinaigrette and creamy feta cheese.

NUTRITION

518kcal
Protein
55.4g
Fat
26.4g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.75 tbsp Olive oil

1 oz Feta cheese

2 cup Romaine lettuce

0.5 cup Cherry tomatoes

0.5 cup Cucumber

2 tbsp Red onion

5 whole Kalamata olives

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    Heat 0.25 tablespoons of olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until fully cooked and golden.

  • 3

    While the chicken cooks, chop the romaine lettuce into bite-sized pieces and halve the cherry tomatoes.

  • 4

    Slice the cucumber into half-moons and finely dice the red onion.

  • 5

    In a small glass jar or bowl, whisk together the remaining olive oil, lemon juice, and the rest of the oregano, salt, and pepper to create the vinaigrette.

  • 6

    Combine the lettuce, tomatoes, cucumber, onion, and kalamata olives in a large bowl and toss gently.

  • 7

    Slice the rested chicken breast into strips, place them over the salad, sprinkle with crumbled feta cheese, and drizzle with the prepared dressing.