Recipe makes 2 servings
Ingredients:
For the Chicken
8 oz (226 g) chicken breast, cubed
1 Tbsp (15 ml) olive oil
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp salt
1 Tbsp (15 ml) lemon juice
For the Bowl
3 cups (90 g) chopped romaine or mixed greens
1 cup (150 g) cherry tomatoes, halved
1/3 cup (50 g) Kalamata olives, halved
1/4 cup (40 g) sliced red onion
1/3 cup (50 g) feta, crumbled
1/2 avocado, sliced
For the Dressing
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) lemon juice
1/2 tsp dried oregano
Salt and pepper, to taste
Instructions:
In a medium sized mixing bowl, toss the chicken with olive oil, oregano, garlic powder, paprika, salt, and lemon juice.
Heat a non-stick skillet over medium-high heat and cook the chicken for about 5 minutes until golden and cooked through.
Divide the greens into two bowls.Top with tomatoes, olives, onions, feta, and avocado.
Add the chicken on top.
Whisk the olive oil with the lemon juice and oregano to make the dressing. Drizzle over the salad and serve immediately.
Nutritional breakdown per serving (2 servings)
430 Calories
32g Protein
31g Fat
4g Fiber
10g Total Carbs
6g NET Carbs
