Greek Chicken and Chickpea Salad

Name: Greek Chicken and Chickpea Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into bite-sized pieces); 1 can chickpeas (15 oz can, drained and rinsed); 2 English cucumbers (medium, diced); 1 pint cherry tomatoes (halved); 0.5 cup kalamata olives (pitted, halved); 6 ounce feta cheese (crumbled); 0.5 red onion (medium, finely diced); 0.25 cup olive oil (extra virgin); 3 tablespoon lemon juice (freshly squeezed); 1 tablespoon red wine vinegar; 1.5 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper (ground)

Seared oregano-marinated chicken breast tossed with hearty chickpeas, crisp cucumbers, kalamata olives, and crumbled feta in a vibrant lemon herb vinaigrette.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 6
Cuisine: Greek
Difficulty: Easy
Cost: $3.98/serving

Dietary

Gluten-Free
High-Protein
Nut-Free
Egg-Free
Low-Sugar
Low-Calorie

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
1 can chickpeas (15 oz can, drained and rinsed)
2 English cucumbers (medium, diced)
1 pint cherry tomatoes (halved)
0.5 cup kalamata olives (pitted, halved)
6 ounce feta cheese (crumbled)
0.5 red onion (medium, finely diced)
0.25 cup olive oil (extra virgin)
3 tablespoon lemon juice (freshly squeezed)
1 tablespoon red wine vinegar
1.5 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

In a small bowl, whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 1/2 teaspoons dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the dressing.
Heat 1 tablespoon of the prepared dressing in a large skillet over medium-high heat. Add the chicken breast pieces and cook for 7 to 9 minutes, stirring occasionally, until fully cooked through and lightly browned.
Transfer the cooked chicken to a large mixing bowl and let cool for 5 minutes.
To the bowl with the chicken, add the chickpeas, diced English cucumbers, halved cherry tomatoes, kalamata olives, crumbled feta cheese, and diced red onion.
Pour the remaining dressing over the salad and toss well until evenly coated. Divide into 6 meal prep containers or serve immediately.

Notes

Holds up exceptionally well in the refrigerator for up to 4 days without getting soggy. If prepping ahead, cucumbers release minimal water when kept chilled.

Nutrition (per serving)

Calories: 414
Protein: 34.1 g
Carbohydrates: 23.1 g
Fat: 21.8 g
Fiber: 5.3 g
Sodium: 1225 mg
Saturated Fat: 5.5 g
Sugar: 5.3 g
Cholesterol: 98 mg