Description
Marinated chunks of grilled chicken breast served over a bed of lettuce with feta, fresh diced tomatoes, cucumbers, green peppers, black olives, red onions, parsley and dill tossed in olive oil and fresh lemon juice.
Yield: 4servings | Serving Size: 1/4th
Ingredients
1lbskinless boneless chicken breast, cut into 1 inch cubes
For the marinade:
2tbspfresh squeezed lemon juice
1tspdried oregano
1tspgarlic, crushed
kosher salt to taste
fresh ground black pepper to taste
For the salad:
1 1/4cupscucumber, peeled
1 1/4cupsdiced tomato
1/4cupdiced bell pepper
2tbspred onion, diced
1/4cupblack olives
1 1/2tspvinegar
1 1/2tspfresh lemon juice
2tspolive oil
1tspfresh dillweed
1tspfresh parsley
1/8tspdried oregano
salt and black pepper to taste
4cupsshredded lettuce
1/2cupfeta cheese, grated (omit for paleo)
lemon wedges for serving
Instructions
- Marinate the chicken at least 2-3 hours or overnight.
- If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.
- Combine the first 12 salad ingredients (cucumbers through salt and black pepper, not the lettuce) and set aside in the refrigerator to let the flavors set.
- Thread chicken on 4 skewers and cook on a hot grill (indoor or outdoor grill) until chicken is cooked though, about 10-12 minutes.
- Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled chicken.
Serve with lemon wedges.
Last Step:
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Nutrition
Serving: 1/4th, Calories: 240kcal, Carbohydrates: 9g, Protein: 28.5g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 160mg, Sodium: 444mg, Fiber: 2.5g, Sugar: 2g
