Greek Chicken Bowl
Ingredients
For Salad:
- 10 oz chicken breasts
- 1 cup cherry tomatoes halved
- 6 cup kale finely chopped
- ½ cup feta crumbled
- 2 tbsp pine nuts
- 12 Kalamata Greek Olives pitted
Marinade:
- 2 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp oregano
- ¼ tsp garlic powder
- ½ tsp dried basil
- Sea salt and black pepper to taste
Yogurt Sauce:
- ½ cup non-fat plain Greek yogurt
- 1 tbsp fresh dill
- 1 tbsp Fresh basil chopped
- ¼-½ cup cucumber grated
- Sea salt and black pepper to taste
Instructions
- WHISK together ingredients for marinade in a small bowl. Place chicken breasts in a shallow dish and pour marinade over. Cover and refrigerate for 3 hours.
- GRILL OPTION: Preheat grill to 400°. Place chicken breast on grill and cook 15 minutes. Flip and cook and addict 15 minutes. Stove top option: Brown chicken on both sides on medium high heat for 5 minutes one side, 3 minutes on second side. Reduce heat to medium low and cook till chicken is done, about another 15 minutes. Allow chicken to rest for 5 minutes.
- WHILE chicken cooks, begin prepping vegetables. Divide among 2 bowls. Stir together ingredients for yogurt sauce. Slice chicken into small pieces and add to salad. Serve with ¼ cup of yogurt sauce. (Macros for olive oil not included as its in the marinade which is thrown away after).
Nutrition
Calories: 512kcal | Carbohydrates: 17g | Protein: 50g | Fat: 28g | Fiber: 4g | Net Carbs: 13g