Name: Grilled Chicken Greek Salad with Feta and Kalamata Olives
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 110g Fingerling Potatoes; 0.75 oz Feta Cheese; 1 tbsp Extra Virgin Olive Oil; 5 Kalamata Olives; 1/2 cup Cucumber, sliced; 1/2 cup Cherry Tomatoes, halved; 2 tbsp Red Onion, minced; 1 tbsp Lemon Juice; 1 tsp Dried Oregano

Grilled Chicken Greek Salad with Feta and Kalamata Olives

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Greek Salad with Feta and Kalamata Olives

Grilled chicken breast served over a crisp medley of cucumbers and olives, paired with herb-roasted fingerling potatoes and a sprinkle of tangy feta cheese.

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NUTRITION

Protein

32.4g

Fat

26.1g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

110g Fingerling Potatoes

0.75 oz Feta Cheese

1 tbsp Extra Virgin Olive Oil

5 Kalamata Olives

1/2 cup Cucumber, sliced

1/2 cup Cherry Tomatoes, halved

2 tbsp Red Onion, minced

1 tbsp Lemon Juice

1 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Halve the fingerling potatoes and toss them with half of the olive oil and a pinch of oregano.
3
Spread potatoes on a baking sheet and roast for 20-25 minutes until golden and crisp.
4
Season the chicken breast with oregano, salt, and pepper, then grill over medium-high heat for 6-7 minutes per side until cooked through.
5
In a large bowl, combine the sliced cucumber, cherry tomatoes, red onion, and Kalamata olives.
6
Whisk together the remaining olive oil and lemon juice to create the dressing.
7
Slice the grilled chicken and arrange it over the salad and roasted potatoes.
8
Drizzle with the lemon-olive oil dressing and top with crumbled feta cheese before serving.