Greek Arugula Power Salad

Lemon herb dressing doubles as a quick marinade for chicken in this Mediterranean-inspired bowl. It’s rich in protein from both white beans and chicken with plenty of veggies to keep the salad interesting like feta cheese, olives and tomatoes. 

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Prep Time: 10

Cook Time: 14

Total Time: 24

Course: dinner, Lunch, Main Dish

Cuisine: American, Greek

Diet: Gluten Free

Keyword: cheese, Chicken, gluten free, high protein, power bowl, salad

Servings: meals

Calories: 416kcal

Author: Meal Prep on Fleek

Ingredients

For Lemon Herb Dressing

¼ cup olive oil
¼ cup fresh lemon juice
½ cup fresh parsley
1 tablespoon raw honey
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon sea salt

For Chicken

1 lb. chicken breast
2 tablespoon lemon-herb dressing from recipe above

For Salad

8 cups arugula
1 cup grape tomatoes halved
1 cup chopped baby cucumber
1 cup white beans drained
½ cup green olives
½ cup sliced red onion
½ cup feta cheese
⅓ cup lemon herb dressing recipe above

Instructions

For Dressing

Combine ingredients for dressing in a blender or Nutri-bullet and blend until smooth. Refrigerate until serving.

For Chicken and Salads

Add diced chicken and 2 tablespoons of dressing to a small bowl, stir to coat chicken. Marinate for 30 minutes in the refrigerator.
Heat a cast-iron skillet over medium heat for 2 minutes. Drain excess marinade from chicken and add to hot skillet. Cook until chicken is golden brown on all sides, about 10-12 minutes stirring occasionally. Cool at room temperature for 5 minutes.
Add 2 cups arugula to 4 GoodCook round containers and top with tomatoes, cucumber, beans, olives, feta cheese, red onion, and chicken. Add dressing to 4 sauce cups included in the package. Store in refrigerator until enjoying.

Video

Nutrition

Calories: 416kcal | Carbohydrates: 53g | Protein: 33g | Fat: 20g | Fiber: 14g

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