grilled greek chicken salad

so tasty

https://www.erinliveswhole.com/grilled-greek-chicken-salad/?_gl=1*31g4mr*_ga*aVhVSFBfRHkzcGtOVS1LVXhVY1lBVFhaRXNiZGFRRVp2d0V5cWdVUGtvYlBJR2I3TmZjbVpPMVYxWFkyNGNOcg

Ingredients

Salad

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• 1lb thin sliced chicken breasts
• 2 heads romaine lettuce, chopped
• 1/2 cup kalamata olives, chopped
• 1 cup English cucumber, chopped
• 2 tomatoes, diced
• 1 small red onion, diced
• 1/2 cup pepperoncini
• 1/2 cup feta cheese

Marinade/Dressing

• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 3 cloves garlic, minced
• 1 tsp dijon mustard
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Whisk together all marinade ingredients. Pour half over chicken breasts and let marinade for at least an hour.
2. Prep salad by chopping all veggies. Add lettuce to a big bowl, and top with olives, cucumber, tomatoes, onion, and pepperoncini.
3. Preheat grill to medium-high (around 400F) and spray with nonstick spray. Once hot, add chicken. Because we are using thin chicken breasts, they will take about 3 minutes per side. If using thicker breasts, they will take longer. Take chicken off once internal temperature of 165F.
4. Let chicken rest 10 minutes before cutting and putting on top of salad.
5. Sprinkle feta cheese on top, along with remainder of the dressing.
6. Enjoy!

clean food crush greek inspired chicken bowls

 greek inspired chicken bowls 

clean food crush

• 1-1/2 lbs boneless, skinless chicken thighs
• 4 sweet peppers, sliced
• 4 vine tomatoes, chopped into large bite-sized pieces
• 4 medium garden cucumbers or 1 English cucumber, coarsely chopped
• 1 small red onion, sliced
• 1/2 cup crumbled feta cheese
• 1 cup pitted kalamata olives

Greek marinade:

• 1/3 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 Tbsps pure maple syrup or raw honey
• 1 Tbsp dried oregano
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp freshly ground pepper

1. Chop your chicken into small bite-sized pieces and place it in a shallow dish.
2. In a small jar add all the marinade ingredients and shake vigorously to combine. Or simply whisk your marinade together really well until emulsified.
3. Pour half of your marinade over the chicken and toss to coat. Allow chicken to marinate for at least 10-20 minutes on the counter, OR overnight in the refrigerator.
4. Reserve the remaining half of the marinade, (untouched by raw chicken) to drizzle over your meal prep bowls just before serving.
5. Heat a large skillet over medium-high heat.
6. Add in your marinated chicken and cook until golden brown and cooked through around 10 minutes.
7. Meanwhile, chop your veggies as desired for your bowls.
8. Once the chicken is done, allow it to cool then divide it equally into your meal prep bowls.
9. Next add the peppers, tomatoes, cucumbers, feta cheese, and olives to your bowls.
10. Drizzle with the remaining (untouched) marinade as desired.
11. Keep refrigerated for up to 3 days.
12. Enjoy!