NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Feta cheese

5 whole Kalamata olives

1 cup Cucumber

1 cup Cherry tomatoes

0.25 cup Red onion

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast with the sea salt, black pepper, and a pinch of the dried oregano.

• 2

  Grill the chicken over medium-high heat for 6 to 7 minutes per side until fully cooked and juices run clear.

• 3

  While the chicken rests, chop the cucumber into half-moons, halve the cherry tomatoes, and thinly slice the red onion.

• 4

  In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining dried oregano.

• 5

  Slice the rested chicken breast into thin strips or bite-sized cubes.

• 6

  In a large mixing bowl, combine the cucumber, tomatoes, red onion, olives, and sliced chicken.

• 7

  Drizzle the lemon-oregano dressing over the salad and toss gently to coat all ingredients.

• 8

  Transfer to a serving plate and finish by crumbling the feta cheese over the top.