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Marinated Mediterranean Chicken Greek Salad - Dump and Go Dinner

<p>Marinated in lemon juice, balsamic vinegar, and Italian seasoning, this flavorful chicken makes the perfect topping for a Greek style salad packed with olives, feta, and other tasty goodies. It's a great staple to have at the ready for fresh, easy dinners.</p>
4 Servings Recipe By

Ingredients

  • 1 1/2 pounds Chicken, Boneless Breasts
  • 1/3 cups Olive Oil #1
  • 2 tablespoons juice Lemon
  • 1/4 cups Balsamic Vinegar
  • 3 teaspoons mince Garlic, Cloves
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoons Oregano, Dried
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper

Serving Day Ingredients

  • 1 tablespoon Olive Oil #2
  • 6 cups chop Lettuce, Romaine
  • 1 cup dice Tomato
  • 2 1/2 cups dice Cucumber
  • 1 cup drain Black Olives, Sliced, Canned
  • 1/4 cups Feta Cheese Crumbles
  • 2 teaspoons chop Mint, Fresh
  • 3/4 cups Greek Vinaigrette Dressing

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 oz chicken & 1 cup salad
  • 656 Calories
  • 48g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 129mg Cholesterol
  • 600mg Sodium
  • 15g Total Carb
  • 4g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 43g Protein
  • 14 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place chicken between two pieces of wax or parchment paper and pound with a kitchen mallet until thin (about 1/2 inch).
  2. In a bowl, whisk together oil #1, lemon juice, vinegar, garlic, dijon, Italian seasonings, oregano, salt, and pepper.
  3. Place chicken and marinade into a shallow dish (cover) or zipper storage bag. Massage to coat chicken.
  4. Place in refrigerator and marinade 2-4 hours.
  5. Heat a large skillet over medium heat and add oil #2.
  6. Remove chicken from marinade and cook for 5-7 minutes each side or until cooked through and lightly browned.
  7. Cut into strips and serve atop lettuce.
  8. Top with tomatoes, cucumbers, olives, feta, mint leaves and greek dressing.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place chicken between two pieces of wax or parchment paper and pound with a kitchen mallet until thin (about 1/2 inch).
  2. Divide among indicated number of gallon freezer bags.
  3. Combine remaining marinade ingredients and pour evenly over chicken.
  4. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat a large skillet over medium heat and add oil #2.
  3. Remove chicken from marinade and cook for 5-7 minutes each side or until cooked through and lightly browned.
  4. Cut into strips and serve atop lettuce.
  5. Top with tomatoes, cucumbers, olives, feta, mint leaves and greek dressing.

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