I’ve been nomming this Greek salad all of holiday break because I’ve kept a bunch of the ingredients meal prepped in my fridge. It’s easy to just scoop out the combined toppings over some fresh spinach. Then I just microwave frozen chicken (#lazygirl), sprinkle on some feta cheese, and whisk together a quick lemon-oil vinaigrette. Super simple way for me to get a few veggies in for the day, when my Christmas diet has otherwise been entirely candy canes. Feel free to add other things you might have lying around your kitchen, like chick peas and red onion. Make sure to add them to your container count!
Total Time: 10 minutes
2 cups of spinach
1/4 cup of roasted red peppers
1/4 cup of sliced pepperoncini peppers
1/4 cup of sliced grape tomatoes
Approx. 10 pitted green castelvetrano olives
1/4 cup of crumbled feta cheese
1/2 cup of cubed grilled chicken breast
2 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
Freshly cracked sea salt & black pepper
Put your spinach in a bowl.
Combine the red peppers, pepperoncini peppers, grape tomatoes, and green olives and put it over the spinach.
I am sure most of you know how to make chicken. But do you know how to make really moist, delicious, flavorful chicken? The secret is to brine it. Basically, stir a TON of salt into a bowl of water until it's dissolved and then let your chicken breast rest in it for at least 30 minutes (or longer). I then put mine on a cast iron skillet to get nice grill marks and flavor and then pop that in a 350 degrees F oven for 20-25 minutes (or you can use an actual grill, if the weather is nice). Brining is a great meal prep trick for flavorful meat. It will not add a ton of sodium into your diet, I promise you. But did you notice that this recipe only takes 10 minutes to make? That’s because lately I’ve been using frozen cubed grilled chicken. It’s all good. #lazygirl
After you’ve topped your salad with chicken, sprinkle your feta cheese on it.
Whisk together your olive oil, lemon juice, salt, & pepper (or put it in a small container and shake it) and drizzle it over your salad. I suppose you could also use a proper Greek dressing, but this is simple, no frills, and highlights your salad ingredients. And I already had it in my house.
Enjoy! If you want to meal prep this for lunches, multiply the listed amounts by five. Throw together the roasted reds, the pepperoncini, the tomatoes, and the olives in one big pyrex container (or five separate ones). Add a fifth of the measurement to fresh spinach and top with the feta, chicken, and salad dressing when you’re ready to eat it!
Makes 1 serving.
Portion Fix Containers: 1.5 green, .5 red, .5 blue, 2 orange