Greek Salad and Grilled Lemon Herb Chicken Power Bowl

Allergens

Dairy (Feta cheese)

Ingredients

• For the Greek Salad:
• 2 cups mixed salad greens
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, sliced
• 1/4 cup Kalamata olives, pitted
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste For the Grilled Lemon Herb Chicken:
• 2 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Zest of 1 lemon
• Juice of 1 lemon
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. In a large salad bowl, combine mixed salad greens, cherry tomatoes, cucumber, Kalamata olives, red onion, feta cheese, and fresh parsley. Toss gently to mix. Season with salt and pepper to taste. Set aside.
2. In a small bowl, whisk together olive oil, lemon zest, lemon juice, dill, parsley, garlic, salt, and pepper. Set aside.
3. Place chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, turning to coat evenly. Refrigerate for at least 30 minutes, or up to 4 hours.
4. Preheat a grill or grill pan to medium high heat. Grill the marinated chicken until cooked through and no longer pink in the center, about 6 7 minutes per side. Allow the chicken to rest for a few minutes before slicing. Assembling the Power Bowl:
5. Divide the Greek salad evenly between two bowls. Top with grilled lemon herb chicken, and serve immediately. Enjoy every bite of this energizing meal!

Chef’s Insight

This power bowl is not only delicious but also packed with nutrients to fuel your day.

Notes

Feel free to customize the salad with your favorite vegetables and herbs.