Looking for a simple, healthy, and tasty dinner recipe or something to prep for lunches? These greek chicken salad bowls are easy to make and taste amazing! With just a little prep time needed, you can have this recipe served in under 30 minutes or add it to your meal prep Sundays and enjoy chicken greek salads all week for lunch. Recipe makes 4 servings, personal points range from 4-8, depending on your 0PP foods.

Ingredients used…

  • Chicken
  • Seasonings- dried oregano, dried basil, thyme, salt/pepper, paprika
  • Olive oil
  • Red wine vinegar
  • Lemon
  • Garlic cloves
  • Dijon mustard
  • Cucumber
  • Cherry tomatoes
  • Red onion
  • Red & green pepper
  • Avocado
  • Black olives
  • Feta cheese

Notes…

When making a salad you can always add in any extra vegetables of your choosing.

I used 2 large chicken breasts, each one weighed approx 10 ounces raw, this made enough to top 4 salads, if your chicken breasts are smaller then you might want to use more than 2.

If you are making this for meal prep then I suggest dicing up all the vegetables but not mixing them together until you are ready to serve it.

You can make the dressing up and leave in the fridge, just shake well before using it. Add the feta cheese once you have added the dressing and are ready to serve.

The chicken can be cut and stored in the fridge for easy use, you can also make extra and freeze it for easy meal prep for later days.

Easy greek chicken salad bowls

4-8PP each, 6SP blue/purple, 8SP green
Prep Time 15 mins
Cook Time 25 mins
Course Main Course, Salad
Servings 4

Ingredients
  

  • 2 large boneless skinless chicken breast *mine weighed 10oz per breast, raw
  • 1/2 tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • Pinch of Salt & pepper
  • 1/4 tsp paprika
  • 1 garlic clove, minced

Salad

  • 1 cucumber, sliced & diced
  • 1 pint of cherry tomatoes, halved
  • 1/2 cup diced red onion
  • 1/3 cup each of red & green peppers, diced
  • 1 avocado, peeled, pitted and diced
  • 1/2 cup olives, sliced
  • 1/2 cup light feta cheese, crumbled

Dressing

  • 2 tbsp fresh squeezed lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 tsp dijon mustard
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • Pinch of salt & pepper

Instructions
 

  • Preheat oven to 425F, line a baking sheet with foil.
  • In a small bowl mix together the seasoning you will use for the rub on the chicken, oregano, thyme, basil, salt/pepper, paprika, and a minced garlic clove.
  • Brush each breast with a little olive oil, then sprinkle the rub evenly over both sides of the breasts.
  • Bake in the oven for 25 minutes.
  • While the chicken is cooking you can dice up all the vegetables for the salad. Leave the feta cheese till after you have added the dressing.
  • Mix the dressing ingredients together in a small bowl. Pour the dressing over the diced vegetables and stir gently. Top with the crumbled feta cheese.
  • When the chicken has cooked, cut into strips and top the salad with chicken. This will make 4 servings.

Notes

Personal Points- 4-8 depending on your 0PP foods
Smart Points- blue/purple- 6 using WW calculator
Smart Points- green- 8 using a WW calculator
Points Plus- 8 using a PP calculator 
Nutritional info per serving *1/4 serving of the chicken, 1/4 serving of the salad with dressing.. Calories 329...Fat 14g...Sat fat 3g...Carbs 12.7g...Fiber 6g...Sugar 5g... Protein 32g using My Fitness Pal *this includes all ingredients 

Author

4 Comments

  1. I meal prepped this for lunches this week. It’s been so yummy! I chopped all the vegetables and kept them in separate bowls and portioned it out the night before and kept the dressing separate until ready to serve! I omit the avocados and feta to reduce the caloroies and added kalamata olives. YUM!

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