Easy for Entertaining
Greek-Style Chicken with Tomato-Cucumber Salad
Lemon-Mint Cauliflower Couscous
Ingredients
- 3 Tbsp red wine vinegar
- ½ tsp garlic salt
- ¼ tsp pepper
- 6 Tbsp extra virgin olive oil
- 1 Tbsp avocado oil
- 1½ lb boneless, skinless chicken breasts, halved lengthwise
- 1 Tbsp Greek seasoning
- 1 (5-oz) pkg arugula
- 2 pints grape tomatoes, halved
- 1 English cucumber, thinly sliced
- ¼ cup halved pitted kalamata olives
Instructions
- Whisk together vinegar, garlic salt, and pepper in a large bowl; gradually whisk in olive oil until blended.
- Preheat grill pan to medium-high heat. Brush pan with avocado oil. Sprinkle chicken with Greek seasoning. Cook chicken in hot oil 3 minutes per side or until done. Slice chicken.
- Add arugula, tomatoes, cucumber, and olives to vinegar mixture; toss. Divide salad among plates, and top with chicken.
Side Dish Ingredients
- 2 lb cauliflower florets
- 3 Tbsp avocado oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 3 green onions, chopped
- 3 Tbsp chopped fresh mint (or use basil)
- 2 Tbsp fresh lemon juice
Side Dish Instructions
- Preheat oven to 400°F. Pulse cauliflower in a food processor, in batches, until it resembles the size of couscous.
- Combine cauliflower, oil, garlic, salt, and pepper in a roasting pan. Bake 25 minutes or until browned, stirring once.
- Stir green onions, mint, and lemon juice into cauliflower couscous before serving.
Paleo Meal Plan
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