Revitalizing Greek Keto Bowl

Allergens

N/A

Ingredients

• 4 oz boneless, skinless chicken breast
• 1/2 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 2 cups mixed greens
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted
• 2 tbsp extra virgin olive oil
• 1 lemon, juiced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Marinate the chicken breast in salt, pepper, and half of the lemon juice for 30 minutes. Grill or pan sear the chicken until fully cooked. Let it rest for a few minutes and then slice into thin strips. In a large bowl, combine the cherry tomatoes, cucumber, red onion, mixed greens, feta cheese, and Kalamata olives. Whisk together the olive oil, remaining lemon juice, salt, and pepper to make the dressing. Add the grilled chicken to the salad mixture and toss with the dressing. Garnish with fresh parsley and serve immediately.

Chef’s Insight

The secret to this dish is the perfect balance of flavors and textures - crunchy vegetables, creamy feta, tangy olives, and tender chicken.

Notes

Feel free to customize the salad with additional Keto-friendly ingredients, such as avocado or bell peppers.