Simple Skillet Greek Chicken
Roasted Pepper Spinach Salad
Ingredients
- 3 (8-oz) boneless, skinless chicken breasts, halved lengthwise
- 5 Tbsp olive oil, divided
- 1 Tbsp Greek seasoning
- ½ tsp pepper
- ½ cup crumbled feta cheese
Instructions
- Combine chicken, 3 Tbsp oil, Greek seasoning, and pepper in a large bowl; let stand 10 minutes.
- Remove chicken from marinade, discarding any marinade.
- Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes per side or until chicken is browned and done. Sprinkle with cheese.
Side Dish Ingredients
- 1 (10-oz) pkg baby spinach
- ½ (12-oz) jar roasted red peppers, chopped
- ½ cup pitted kalamata olives
- 6 Tbsp extra virgin olive oil
- 3 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- ½ tsp Dijon mustard
Side Dish Instructions
- Combine spinach, roasted red peppers, and olives in a serving bowl.
- Whisk together oil, vinegar, lemon juice, and mustard. Pour over spinach; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
269
|
169
|
438
|
| Fat (g) | 17 | 17 | 34 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 27 | 1 | 28 |
| Carb (g) | 1 | 5 | 6 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 648 | 296 | 944 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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- Matching Grocery List
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