Ingredients
for 2 servings
Chicken
- 8 oz boneless, skinless chicken breast (225 g)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon italian seasoning
- 1 ½ tablespoons olive oil
Lemon Vinaigrette
- 2 tablespoons shallot, minced
- 1 ½ tablespoons champagne vinegar
- ½ lemon, plus more to taste, juiced
- 4 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
Grain Salad
- 2 ½ cups spring mix (250 g)
- ¼ cup red onion (35 g), sliced
- ⅓ cup cherry tomato (65 g), quartered
- ¼ cup cucumber (35 g), diced
- ¼ cup feta cheese (25 g), crumbled
- 2 tablespoons fresh dill, chopped
- 3 tablespoons dried cherry, chopped
- 1 tablespoon dried oregano
- ⅓ cup pearled couscous (55 g), cooked according to package instructions and cooled
Nutrition Info
- Calories 782
- Fat 47g
- Carbs 41g
- Fiber 42g
- Sugar 11g
- Protein 46g
Estimated values based on one serving size.
Preparation
- Make the chicken: Preheat the oven to 375°F (190°C).
- Season the chicken on both sides with the salt, black pepper, and Italian seasoning.
- In a small ovenproof skillet, heat the olive oil over medium heat until it shimmers. Add the chicken and cook until golden brown on both sides, about 3 minutes per side.
- Transfer the skillet to the oven and cook the chicken for 10–15 minutes, or until the internal temperature reaches 165°F (75°C).
- Meanwhile, make the vinaigrette. In a small bowl, combine the minced shallot and champagne vinegar. Let sit for about 5 minutes.
- Add the lemon juice, olive oil, salt, black pepper, and red pepper flakes, and whisk together until emulsified.
- Assemble the salad: In a large bowl, combine the spring mix, red onion, cherry tomatoes, cucumber, feta cheese, dill, dried cherries, dried oregano, and couscous.
- Pour the lemon vinaigrette over the salad and toss until well combined. Season with more salt and lemon juice to taste. Divide the salad between individual bowls.
- Slice the chicken, then divide among the salad bowls. Serve immediately.
- Enjoy!
Ingredients
for 2 servings
Chicken
- 8 oz boneless, skinless chicken breast (225 g)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon italian seasoning
- 1 ½ tablespoons olive oil
Lemon Vinaigrette
- 2 tablespoons shallot, minced
- 1 ½ tablespoons champagne vinegar
- ½ lemon, plus more to taste, juiced
- 4 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
Grain Salad
- 2 ½ cups spring mix (250 g)
- ¼ cup red onion (35 g), sliced
- ⅓ cup cherry tomato (65 g), quartered
- ¼ cup cucumber (35 g), diced
- ¼ cup feta cheese (25 g), crumbled
- 2 tablespoons fresh dill, chopped
- 3 tablespoons dried cherry, chopped
- 1 tablespoon dried oregano
- ⅓ cup pearled couscous (55 g), cooked according to package instructions and cooled
Nutrition Info
- Calories 782
- Fat 47g
- Carbs 41g
- Fiber 42g
- Sugar 11g
- Protein 46g
Estimated values based on one serving size.
Preparation
- Make the chicken: Preheat the oven to 375°F (190°C).
- Season the chicken on both sides with the salt, black pepper, and Italian seasoning.
- In a small ovenproof skillet, heat the olive oil over medium heat until it shimmers. Add the chicken and cook until golden brown on both sides, about 3 minutes per side.
- Transfer the skillet to the oven and cook the chicken for 10–15 minutes, or until the internal temperature reaches 165°F (75°C).
- Meanwhile, make the vinaigrette. In a small bowl, combine the minced shallot and champagne vinegar. Let sit for about 5 minutes.
- Add the lemon juice, olive oil, salt, black pepper, and red pepper flakes, and whisk together until emulsified.
- Assemble the salad: In a large bowl, combine the spring mix, red onion, cherry tomatoes, cucumber, feta cheese, dill, dried cherries, dried oregano, and couscous.
- Pour the lemon vinaigrette over the salad and toss until well combined. Season with more salt and lemon juice to taste. Divide the salad between individual bowls.
- Slice the chicken, then divide among the salad bowls. Serve immediately.
- Enjoy!
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