30 Minute Meal: Greek Mediterranean Chicken Salad

Grilled chicken and Mediterranean rice bowl

Ingredients:

For the bowl:

• 1 cup cooked white rice (½ cup per bowl)

• 2 grilled chicken breasts (about 5 oz each)

• 1 tsp olive oil (for cooking chicken)

• 1 tsp dried oregano

• ½ tsp garlic powder

• ½ tsp paprika

• Salt & black pepper to taste

• 1 cup romaine lettuce, chopped

• ½ cup cucumbers, diced

• ½ cup cherry tomatoes, halved

• ¼ cup red onion, thinly sliced

• 2 fresh pita breads

For the yogurt dill dressing:

• ½ cup plain Greek yogurt (nonfat or 2%)

• 1 tbsp fresh dill (or 1 tsp dried)

• 1 tbsp lemon juice

• 1 tsp olive oil

• ½ clove garlic, finely minced (or ¼ tsp garlic powder)

• Salt & pepper to taste

Instructions:

1. Cook the chicken

   • Season chicken breasts with olive oil, oregano, garlic powder, paprika, salt, and pepper.

   • Grill or pan-sear over medium-high heat 4–5 minutes per side until cooked through. Let rest, then slice into strips.

2. Make the dressing

   • In a small bowl, whisk together Greek yogurt, dill, lemon juice, olive oil, garlic, salt, and pepper until smooth. Chill until ready to use.

3. Assemble the bowls

   • In each bowl, start with ½ cup cooked white rice and a bed of romaine.

   • Add sliced cucumbers, cherry tomatoes, and red onion.

   • Top with grilled chicken strips.

   • Drizzle with yogurt dill dressing.

   • Serve with a warm pita on the side.

Macros:

• Calories: 599

• Protein: 57 g

• Carbs: 64 g

• Fat: 10 g