On the lookout for a easy, wholesome, and attractive dinner recipe or one thing to prep for lunches? These greek hen salad bowls are straightforward to make and style superb! With just a bit prep time wanted, you’ll be able to have this recipe served in underneath half-hour or add it to your meal prep Sundays and luxuriate in hen greek salads all week for lunch. Recipe makes 4 servings, private factors vary from 4-8, relying in your 0PP meals.
- Seasonings- dried oregano, dried basil, thyme, salt/pepper, paprika
- Olive oil
- Purple wine vinegar
- Garlic cloves
- Dijon mustard
- Cherry tomatoes
- Purple onion
- Purple & inexperienced pepper
- Black olives
- Feta cheese
When making a salad you’ll be able to all the time add in any additional greens of your selecting.
I used 2 massive hen breasts, every one weighed approx 10 ounces uncooked, this made sufficient to prime 4 salads, in case your hen breasts are smaller then you definately would possibly wish to use greater than 2.
In case you are making this for meal prep then I recommend dicing up all of the greens however not mixing them collectively till you’re able to serve it.
You can also make the dressing up and go away within the fridge, simply shake effectively earlier than utilizing it. Add the feta cheese upon getting added the dressing and are able to serve.
The hen could be lower and saved within the fridge for straightforward use, you can even make additional and freeze it for straightforward meal prep for later days.
Straightforward greek hen salad bowls
4-8PP every, 6SP blue/purple, 8SP inexperienced
- 2 massive boneless skinless hen breast *mine weighed 10oz per breast, uncooked
- 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
- 1 cucumber, sliced & diced
- 1 pint of cherry tomatoes, halved
- 1/2 cup diced crimson onion
- 1/3 cup every of crimson & inexperienced peppers, diced
- 1 avocado, peeled, pitted and diced
- 1/2 cup olives, sliced
- 1/2 cup mild feta cheese, crumbled
- 2 tbsp contemporary squeezed lemon juice
- 2 tbsp crimson wine vinegar
- 1 tbsp olive oil
- 1 tsp dijon mustard
- 1 garlic clove, minced
- 1 tsp dried oregano
- Pinch of salt & pepper
Preheat oven to 425F, line a baking sheet with foil.
In a small bowl combine collectively the seasoning you’ll use for the rub on the hen, oregano, thyme, basil, salt/pepper, paprika, and a minced garlic clove.
Brush every breast with slightly olive oil, then sprinkle the rub evenly over either side of the breasts.
Bake within the oven for 25 minutes.
Whereas the hen is cooking you’ll be able to cube up all of the greens for the salad. Go away the feta cheese until after you’ve added the dressing.
Combine the dressing substances collectively in a small bowl. Pour the dressing over the diced greens and stir gently. Prime with the crumbled feta cheese.
When the hen has cooked, lower into strips and prime the salad with hen. This can make 4 servings.