Simple Greek Salad with Chicken and Meal Prep Tips

Name: Simple Greek Salad with Chicken and Meal Prep Tips
Ingredients: cucumber; 1 bell pepper; 0.5 pinta grape tomatoes; 0.5 red onion; 0.5 Šálka pitted Kalamata olives; 113 g Greek feta cheese; 0.33 Šálka red wine vinegar; lemon juice from one lemon; 1 ČL Dijon mustard; 2 strúčiky garlic; 0.5 ČL dried oregano; 0.25 ČL kosher salt; 0.25 ČL black pepper; 0.5 Šálka olive oil; chicken breasts; basil; thyme; 0.25 avocado; chickpeas; white beans

#Greek salad#vegetables#chicken breasts#meal prep#light lunch

Enjoy a fresh and vibrant Greek salad made with crisp cucumbers, bell peppers, grape tomatoes, red onion, Kalamata olives, and creamy feta cheese, all tossed in a zesty homemade dressing. Add perfectly baked herb-seasoned chicken for a satisfying meal, or keep it vegetarian by mixing in chickpeas or white beans. Ideal for easy lunches and meal prepping.

Ingredients extracted via AI

cucumber1 bell pepper0.5 pinta grape tomatoes0.5 red onion0.5 Šálka pitted Kalamata olives113 g Greek feta cheese0.33 Šálka red wine vinegarlemon juice from one lemon1 ČL Dijon mustard2 strúčiky garlic0.5 ČL dried oregano0.25 ČL kosher salt0.25 ČL black pepper0.5 Šálka olive oilchicken breastsbasilthyme0.25 avocadochickpeaswhite beans

Procedure generated via AI

Slice the cucumber crosswise into rounds, then stack and cut each round into quarters. Add to a large bowl.
Cut the green bell pepper into strips, then chop into larger pieces, including the edible parts around the stem. Add to the bowl.
Halve the grape tomatoes, or use large pieces of fresh tomatoes, and add them to the bowl.
Thinly slice half a medium red onion into wedges starting from the root, gently separate the layers, and add to the bowl.
Halve half a cup of pitted Kalamata olives or leave them whole, then add to the bowl.
Cut about 110 g (4 oz) of good-quality Greek feta into cubes or crumble it roughly, then add to the bowl.
Make the dressing by mixing in a small bowl one-third cup red wine vinegar, juice of one lemon, one teaspoon Dijon mustard, two minced garlic cloves, half a teaspoon dried oregano, a quarter teaspoon kosher salt, and a quarter teaspoon black pepper. Whisk while gradually adding half a cup olive oil until the dressing emulsifies.
Gently toss all the salad ingredients together and drizzle with the prepared dressing.
For added protein, brush chicken breasts with olive oil and season with basil, thyme, oregano, salt, and pepper. Roast at 220°C (425°F) for 20-25 minutes until cooked through. Let rest, then slice and add to the salad.
Add diced avocado to taste.