Greek Salad with Chicken
Salads don't have to be boring- this one is creative with chickpeas as the carb and good quality feta too. Make a big batch of chicken, serve the chicken with this Monday night then use it the rest of the week for different dishes.
Ingredients
- 12 oz boneless, skinless chicken breast
- 1 T olive oil
- 1.5 T dried oregano
- 1 T dried basil
- .5 T dried dill
- 1 T onion powder
- 1 T garlic powder
- 2 tsp salt
- 1 tsp ground black pepper
- 12 oz cherry tomatoes, halved
- 1 persian cucumber, sliced
- 5 oz spinach, chopped
- 1 cup chickpeas, drained and rinsed
- .5 cup 2% plain greek yogurt
- 2 sprigs green onion, chopped
- 2 oz feta cheese
Instructions
- Preheat oven to 400 degrees. Rub chicken in olive oil on both sides then sprinkle with half of the spice/ herb mix. Place chicken in pan for 25 minutes or until internal temperature is 165 degrees.
- While chicken is cooking, combine the additional half of the spice/ herb mix and green onions into the Greek yogurt and set aside.
- Chop spinach leaves and vegetables and combine into two bowls.
- Once chicken is done cooking add chicken into the bowl with the vegetables and chickpeas. Top with cheese and Greek yogurt dressing.
Notes
Calories – 555
Protein – 61g
Carbs – 30g
Fat – 20g
Log on MyFitnessPal here or search for “KWF Greek Salad with Chicken.”
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