Simple Skillet Greek Chicken
Roasted Pepper Spinach Salad
Wine Recommendation
Woodbridge Chardonnay
Ingredients
- 1 (8-oz) boneless, skinless chicken breasts, halved lengthwise
- 1 Tbsp plus 2 tsp olive oil, divided
- ¾ tsp Greek seasoning
- ¼ tsp pepper
- ¼ cup crumbled feta cheese
Instructions
- Combine chicken, 1 Tbsp oil, Greek seasoning, and pepper in a bowl; let stand 10 minutes.
- Remove chicken from marinade; discard marinade.
- Cook chicken in 2 tsp hot oil in a nonstick skillet over medium-high heat 5 minutes per side or until chicken is browned and done. Sprinkle with cheese.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
- ½ Tbsp lemon juice
- ¼ tsp Dijon mustard
- 1 (5-oz) pkg baby spinach
- ½ cup chopped roasted red peppers
- ¼ cup pitted kalamata olives
Side Dish Instructions
- Whisk together oil, vinegar, lemon juice, and mustard in a medium bowl. Add spinach, peppers, and olives; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
286
|
202
|
488
|
| Fat (g) | 18 | 18 | 36 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 28 | 1 | 29 |
| Carb (g) | 1 | 7 | 8 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 586 | 440 | 1026 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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