Marinate Ahead and Grill
Grilled Greek Chicken Salad Wraps
Brown Rice Salad with Peaches and Basil
Ingredients
- 4 boneless, skinless chicken breasts
- 4 Tbsp olive oil, divided
- 1⅔ cups 2% reduced-fat plain Greek yogurt, divided
- 3 cloves garlic, minced
- 2 Tbsp fresh lemon juice
- ¾ cup grape tomatoes, halved
- ½ cup crumbled feta cheese
- ¼ cup chopped red onion
- 6 burrito-size whole-wheat tortillas
- 1½ cups torn baby kale
Instructions
- Place chicken in a large zip-top bag. Stir together 3 Tbsp oil, 1 cup yogurt, and garlic; add to bag. Seal and chill 8 hours.
- Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken, covered with grill lid, 6 minutes per side or until done. Let stand 10 minutes; chop.
- Place chicken in a large bowl. Add 1 Tbsp oil, ⅔ cup yogurt, and lemon juice; toss. Stir in tomatoes, cheese, and onion.
- Divide mixture among tortillas; top with kale. Roll up tortillas, and cut in half.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable brown rice
- 3 Tbsp extra virgin olive oil
- 4 peaches, sliced
- 3 Tbsp fresh lemon juice
- 1½ Tbsp honey
- 3 Tbsp torn fresh basil
- 1 shallot, sliced
Side Dish Instructions
- Heat rice according to package directions. Toss with oil; let stand 5 minutes.
- Toss peaches with lemon juice and honey; let stand 5 minutes. Add peaches, basil, and shallots to rice; toss gently. Season with salt and pepper to taste.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
