Greek Chicken & Cucumber Salad

INGREDIENTS Greek Chicken & Marinade:

  • 1-1/2 pounds fresh chicken breast sliced in half to make thinner
  • 2 tbsp olive oil plus 1 tsp for cooking
  • 3 tbsp lemon juice juice of one lemon
  • 1 tbsp white wine vinegar
  • 2 tbsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1 tsp kosher salt *use half if not using Kosher •s&p


INSTRUCTIONS:

Marinate 30 minutes or up to 8 hrs. Cool chicken until done. I baked at 375° in air fryer for 20 minutes. 

INGREDIENTS Greek Cucumber Salad:

  • 2 cups chopped cucumber english cucumber or baby cucumbers
  • 10-15 baby tomatoes 
  • 29 kalamata olives sliced in half, black olives will work too
  • 1/4 small red onion diced small
  • 1/2 cup crumbed feta cheese
  • 1 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp oregano, dried
  • 1 tsp garlic powder
  • 1/4 tsp dill weed, dried
  • s&p to taste 

INSTRUCTIONS:

Combine and sit in fridge. 

NOTES: Build your Greek Chicken Bowls by adding 90 second Jasmine Rice as your base. Top with the chicken and salad. Top with extra feta, if desired. Use spring mix as your base for low carb days!

**If making this to eat throughout the week combine the chicken and rice and place the cucumber salad into a separate container. 

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