Name: Mediterranean Herb Salad with Feta
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup chickpeas; 0.5 oz feta cheese; 1 cup arugula; 0.25 cup fresh parsley; 2 tbsp fresh mint; 1 tbsp fresh dill; 0.5 cup cherry tomatoes; 2 tbsp red onion; 5 whole kalamata olives; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

502 calories

Protein: 41g; 32% of calories
Carbs: 27g; 20% of calories
Fat: 28g; 48% of calories

Instructions

Prep 15 min · Cook 13 min

Pat the chicken breast dry with a paper towel and season with half of the sea salt and black pepper.
Heat a small skillet over medium-high heat with one teaspoon of the olive oil and sear the chicken for 5-6 minutes per side until golden and cooked through.
While the chicken cooks, whisk together the remaining olive oil, lemon juice, dried oregano, and the remaining salt and pepper in a small bowl to create the dressing.
In a large salad bowl, combine the arugula, chopped parsley, mint, dill, halved cherry tomatoes, thinly sliced red onion, and rinsed chickpeas.
Once the chicken is done, let it rest on a cutting board for 3 minutes before slicing into bite-sized strips.
Add the chicken and sliced kalamata olives to the bowl, drizzle with the dressing, and toss gently to combine.
Top the salad with crumbled feta cheese and serve immediately while the chicken is still warm.

Nutrition

Ingredients

Instructions

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