Grilled Chicken and Greek Salad
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How Plus works- 460
- CALORIES
- 53g
- PROTEIN
- 18g
- CARBS
- 20g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 200g (7 oz) chicken breast
- 150g (1 cup) cherry tomatoes, halved
- 150g (3/4 small) cucumber, in chunks
- 40g (1/3 small) red onion, sliced thin
- 30g (1 oz) feta, in cubes
- 8ml (2 tsp) olive oil
- 20ml (4 tsp) lemon juice
- 2 tsp dried oregano, 1/2 tsp salt, black pepper, olives if you like
8 ingredients, each with the gram weight the macros above were computed from.
Method
- Butterfly the chicken breast so it is an even thickness throughout. An untouched breast is thick at one end and thin at the other and cooks accordingly.
- Rub it with half the oil, half the oregano, salt and pepper.
- Get a dry skillet properly hot and cook the chicken 4-5 min a side without moving it, until it reads 74C / 165F.
- Rest it 5 min on the board while you build the salad. Cutting straight away puts the juice on the plate.
- Cut the cucumber into proper chunks rather than slices - Greek salad is a chunk salad, and thin slices go limp on contact with salt.
- Toss the tomato, cucumber and onion with the lemon juice, remaining oil, oregano and a pinch of salt.
- Slice the chicken across the grain and lay it over the salad, feta on top, and spoon any resting juice back over.
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How Plus worksTip: feta goes on last and never gets tossed. Tossed through, it breaks up and turns the dressing cloudy and salty.
EquipmentSkillet, mixing bowls
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KeepsEat immediately. If prepping, keep the dressing separate and it holds 2 days.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.