Nutrition facts per serving of mean (makes 2 servings):
Calories — 440
Protein — 33g
Fat — 26g
Carbs — 30g
Ingredients
Here’s what you need:
1 lbs boneless, skinless chicken breast cut into even tenders
3 cloves garlic, minced
3 tbsp Italian seasoning
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Salt and black pepper, to taste
Juice of one lemon
8 oz cherry tomatoes, quartered
4 cups mixed leafy greens, chopped
6 mini bell peppers, seeded and thinly sliced
4 baby cucumber, halved and sliced
1/4 cup black or green olives, sliced
1/4 cup pickled red onion, drained
1/4 cup banana peppers, drained
1/4 cup crumbled feta cheese
2 tbsp Greek or mediterranean vinaigrette, per serving, upon serving
To prepare:
— In a large storage bag, add chicken breasts, basil, oregano, minced garlic, olive oil, red wine vinegar, lemon juice, and salt and pepper and marinate in refrigerator for at least 20 minutes, up to 1 hour.
— While chicken is marinating, wash and chop vegetables and set aside.
— Once marinated, remove from your bag and heat an additional 2 TBS olive oil in a large skillet over medium high heat. Add chicken tenders to the skillet and cook, flipping once, until cooked through, about 3-5 minutes per side. Set aside, let cool, and cut into bite-size pieces.
— Assemble mixed greens, chopped veggies, toppings, and cooked chicken and plop in a serving or meal prep dish and drizzle each with 2 tbsp of your dressing of choice.
Notes
— To give this a lil carb boost, add in cooked quinoa or wild rice.
— Your salad mix-ins are limitless! You can even add in warm, roasted veggies (like eggplant, zucchini, carrots, etc.) too make this feel like a heartier dinner.
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