Menu

Marinated Mediterranean Chicken Greek Salad - Lunch Version

<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 easy and fresh summer lunches.</p>
4 Servings Recipe By

Ingredients

  • 1 1/2 pounds Chicken, Boneless Breasts
  • 1/3 cups Olive Oil #1
  • 2 tablespoons Lemon Juice
  • 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
  • 1 tablespoon Olive Oil #2
  • 1/4 cups Greek Vinaigrette Dressing

Serving Day Ingredients

  • 8 cups chop Lettuce, Romaine
  • 1/2 cups dice Tomato
  • 1/4 cups drain Black Olives, Sliced, Canned
  • 1/3 cups Feta Cheese Crumbles

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 oz chicken & 1 cup salad
  • 535 Calories
  • 35g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 131mg Cholesterol
  • 365mg Sodium
  • 12g Total Carb
  • 5g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 43g Protein
  • 10 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 paper and pound with a kitchen mallet until thin (about 1/2 inch).
  2. In a bowl, whisk together olive oil #1, lemon juice, vinegar, garlic, dijon, Italian seasoning, oregano, salt, and pepper.
  3. Place chicken and marinade into a shallow dish and cover, or in a zipper storage bag. Massage to coat chicken.
  4. Place in refrigerator and marinate 2-4 hours.
  5. Remove from refrigerator and discard marinade.
  6. Heat olive oil #2 in a large skillet over medium heat.
  7. Cook chicken 5-7 minutes each side or until cooked through and lightly browned.
  8. Cut chicken into strips.
  9. Serve over favorite salad greens and top with tomatoes, olives, vinaigrette and feta.

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. In a bowl, whisk together olive oil #1, lemon juice, vinegar, garlic, dijon, Italian seasoning, oregano, salt, and pepper.
  3. Place chicken and marinade into a shallow dish and cover, or in a zipper storage bag. Massage to coat chicken.
  4. Place in refrigerator and marinate 2-4 hours.
  5. Remove from refrigerator and discard marinade.
  6. Heat olive oil #2 in a large skillet over medium heat.
  7. Cook chicken 5-7 minutes each side or until cooked through and lightly browned.
  8. Cool chicken on a plate.
  9. After cooling, cut chicken into strips.
  10. Divide chicken into indicated number of freezer bags. 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. Serve cold or reheat chicken in the microwave for 1-2 minutes, or until warmed though.
  3. Place chicken atop salad greens, tomatoes, olives, vinaigrette and feta.

© 2024