NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz feta cheese

1 cup cucumber

1 cup cherry tomatoes

0.25 cup red onion

5 whole kalamata olives

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and half of the dried oregano.

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 6 to 8 minutes.

• 3

  While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, remaining dried oregano, and chopped fresh parsley.

• 5

  Add the cucumber, tomatoes, red onion, and kalamata olives to the bowl and toss thoroughly with the dressing.

• 6

  Transfer the salad to a plate, top with the warm sautéed chicken, and finish by crumbling the feta cheese over the top.