1 1⁄2lbschicken breasts (pounded to an even thickness)
1tablespoonolive oil or 1 tablespoonavocado oil
2cupscherry tomatoes, halved
2English cucumbers, chopped
1⁄2cup pitted kalamata olive, halved
1red onion, chopped
1⁄2cup crumbled feta cheese
2cupscooked brown rice
Dressing or Marinade
1⁄2cupextra virgin olive oil
1⁄2cupfresh lemon juice
2tablespoonsred wine vinegar or 2 tablespoonsapple cider vinegar
3fresh garlic cloves, minced
sea salt & freshly ground black pepper, to taste, about 1/2 teaspoon each
Serving Size: 1 (627) g
Servings Per Recipe:4
Calories from Fat 478 g60 %
Total Fat 53.2 g81 %
Saturated Fat 12.1 g60 %
Cholesterol 125.7 mg 41 %
Sodium 451.3 mg 18 %
Total Carbohydrate39.3 g 13 %
Dietary Fiber 5.1 g20 %
Sugars 7.2 g28 %
Protein 42.9 g 85 %
Begin by preparing the Greek dressing; half will be used as the chicken marinade.
Combine the dressing ingredients in a large canning jar, place on the lid and shake vigorously to emulsify. Alternately, add dressing ingredients into a bowl and whisk until combined.
Pour exactly HALF of this dressing over the chicken in a medium bowl or Ziplock bag, then rub to get coat on all sides. Reserve remaining dressing.
Allow to marinate for at least 30 min in the refrigerator. Discard this used part of the marinade before cooking the chicken.
To cook the chicken, heat a large skillet or grill pan over medium heat. Drizzle pan with oil, then add in the chicken and cook for about 4 – 5 minutes per side, or until nicely browned and just cooked through. Set cooked chicken aside on a plate to rest for 10 minutes. Slice into strips.
In a large bowl, combine the tomatoes, cucumber, olives, onion and feta cheese.
Drizzle the reserved dressing over the top and gently toss vegetables and feta to combine. To assemble bowls, add a 1/2 cup cooked rice to four bowls. Top the rice equally with the Greek salad and sliced chicken.