In search of a easy, wholesome, and engaging dinner recipe or one thing to prep for lunches? These greek rooster salad bowls are simple to make and style superb! With just a bit prep time wanted, you’ll be able to have this recipe served in beneath half-hour or add it to your meal prep Sundays and luxuriate in rooster 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
- Crimson wine vinegar
- Garlic cloves
- Dijon mustard
- Cherry tomatoes
- Crimson onion
- Crimson & inexperienced pepper
- Black olives
- Feta cheese
When making a salad you’ll be able to at all times add in any additional greens of your selecting.
I used 2 massive rooster breasts, every one weighed approx 10 ounces uncooked, this made sufficient to high 4 salads, in case your rooster breasts are smaller you then may 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 after getting added the dressing and are able to serve.
The rooster might be lower and saved within the fridge for simple use, you may also make additional and freeze it for simple meal prep for later days.
Straightforward greek rooster salad bowls
4-8PP every, 6SP blue/purple, 8SP inexperienced
- 2 massive boneless skinless rooster 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 purple onion
- 1/3 cup every of purple & inexperienced peppers, diced
- 1 avocado, peeled, pitted and diced
- 1/2 cup olives, sliced
- 1/2 cup gentle feta cheese, crumbled
- 2 tbsp recent squeezed lemon juice
- 2 tbsp purple 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 rooster, oregano, thyme, basil, salt/pepper, paprika, and a minced garlic clove.
Brush every breast with a little bit olive oil, then sprinkle the rub evenly over either side of the breasts.
Bake within the oven for 25 minutes.
Whereas the rooster 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 gotten added the dressing.
Combine the dressing components collectively in a small bowl. Pour the dressing over the diced greens and stir gently. Prime with the crumbled feta cheese.
When the rooster has cooked, lower into strips and high the salad with rooster. This may make 4 servings.