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Ingredients
- 14 oz. (400g) chicken breast
- 1 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- juice of ½ lemon
- 1 clove garlic, crushed
- salt & pepper
For the dressing:
- 2 tbsp. olive oil
- 2 tsp. balsamic vinegar
For the salad:
- 2 portions of Meal Prep Grain Breakfast Bowl (see recipe in this pack)
- 7 oz. (200g) salad leaves
- 1 cup (150g) cherry tomatoes
- ½ red onion, sliced
- 3.5 oz. (100g) black olives
- 2 oz. (60g) feta, crumbled
- 4 tbsp. fresh parsley, chopped
- 4 lemon wedges
Prep Time:
10
Minutes
Directions
Cook Time:
15
Minutes
- Season the chicken with salt and pepper. Heat a large non-stick pan or skillet over a medium heat and add the olive oil, balsamic vinegar, lemon juice and garlic. Then add the chicken and sauté the chicken until golden and cooked through, around 5-7 minutes each side.
- Remove the chicken from the pan and set aside to cool slightly before slicing into strips.
- Meanwhile, make the salad dressing by combining the olive oil and balsamic vinegar in a small bowl and set aside.
- Divide the “Meal Prep Grain Breakfast Bowl” base between 4 bowls. Add the salad leaves, tomatoes, onion, olives, feta cheese and parsley and top with the chicken slices. Drizzle over the salad dressing and serve with lemon wedges.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
