Greek Salad Bowl w/ Chicken
Greek Salad with Chicken
Ingredients:
* Chicken breast
* Cucumber, diced
* Red onion, thinly sliced
* Green bell pepper, diced
* Tomatoes, chopped
* Pepperoncini, sliced
* Chickpeas, drained (optional)
* Feta cheese, crumbled
* Graza Olive Oil
* Spiceology Greek Freak Seasoning
* Salt and black pepper
Instructions:
1. Preheat the oven to 350°F (175°C).
2. Lightly coat the chicken breast with Graza olive oil and season generously with Spiceology Greek Freak Seasoning.
3. Bake for 25–30 minutes, or until the internal temperature reaches 165°F. Remove from the oven and allow to cool slightly before slicing.
4. While the chicken bakes, prepare the vegetables. In a large bowl, combine the cucumber, red onion, green bell pepper, and tomatoes.
5. Add the drained chickpeas (if using) and sliced pepperoncini to the bowl.
6. Drizzle with Graza olive oil and season with salt, pepper, and additional Greek Freak Seasoning to taste. Toss well to combine.
7. To assemble, divide the Greek salad mixture into bowls. Top with sliced chicken and finish with crumbled feta cheese.
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Greek salad is a classic dish known for its fresh, vibrant flavors and wholesome ingredients. Adding baked chicken breast to this traditional mix not only enhances the protein content but also transforms it into a satisfying meal suitable for lunch or dinner. I like to prepare the chicken with a good quality olive oil, such as Graza olive oil, which adds a smooth richness without overpowering the natural flavors. The Spiceology Greek Freak Seasoning is a fantastic touch, bringing authentic Mediterranean spices right to your kitchen. It includes notes of oregano, garlic, and lemon, which complement the vegetables beautifully. When assembling the salad, it's essential to focus on the quality and freshness of the ingredients. Crisp cucumber, sweet tomatoes, and crunchy green bell peppers balance the tangy feta cheese and the mild heat from the pepperoncini slices. For some extra heartiness and fiber, chickpeas are a great optional addition. They also add a delightful texture contrast. One tip I’ve learned from making this salad multiple times is to toss the vegetables and chickpeas with the olive oil and seasoning first, allowing the flavors to meld while the chicken finishes baking. This step enhances the overall taste and makes the salad more cohesive. If you're looking to incorporate this dish into a meal prep routine, it holds up well in the fridge for up to three days. Keep the chicken sliced and stored separately if you want to retain the juiciness. The combination of clean ingredients and balanced flavors makes it an ideal option for those following healthy eating plans, whether you're watching your macros or simply want a light but fulfilling dish. This recipe also lends itself well to customization—feel free to add Kalamata olives for a saltier punch or swap the chickpeas for quinoa for a gluten-free grain option. Overall, this Greek salad bowl with chicken is a delicious and reliable recipe that brings quick, nutritious, and delicious food to your table.