2largeboneless skinless chicken breast *mine weighed 10oz per breast, raw
½tablespoonolive oil
½teaspoondried oregano
½teaspoondried thyme
½teaspoondried basil
Pinch ofSalt & pepper
¼teaspoonpaprika
1garlic clove, minced
Salad
1cucumber, sliced & diced
1pint of cherry tomatoes, halved
½cupdiced red onion
⅓cupeach of red & green peppers, diced
1avocado, peeled, pitted and diced
½cupolives, sliced
½cuplight feta cheese, crumbled
Dressing
2tablespoonfresh squeezed lemon juice
2tablespoonred wine vinegar
1tablespoonolive oil
1teaspoondijon mustard
1garlic clove, minced
1teaspoondried oregano
Pinchof 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
Points- 6Personal Points- 4-8 depending on your 0PP foodsSmart Points- blue/purple- 6 using WW calculatorSmart Points- green- 8 using a WW calculatorPoints Plus- 8 using a PP calculator Nutritional info per serving *¼ serving of the chicken, ¼ 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