A lemony Greek chop salad topped with juicy Greek seasoned chicken.
INGREDIENTS
-2 chicken breasts
-Low sodium soy sauce
-Garlic powder
-Za'atar seasoning (can be found at spice shops; link below)
-Dried oregano
-Salt & Pepper
-Olive oil
-1 cucumber
-2 Roma tomatoes
-1/2 white onion
-1 red bell pepper
-Sliced Kalamata olives
-Garlic salt
-1 lemon
-Olive oil
-Basmati rice
-Feta cheese
DIRECTIONS
1. Place raw chicken between 2 sheets of plastic wrap and pound flat with a meat mallet or rolling pin. This will allow the chicken to cook evenly.
2. Place chicken in a large ziplock bag. Add soy sauce, garlic powder, plenty of Za'atar, dried oregano, and salt and pepper.
3. Wash produce and large dice the cucumber, tomatoes, and bell pepper. Small dice the white onion. Add the vegetables to a bowl.
4. Heat olive oil in a medium sized skillet over medium heat. Once oil is hot, cook chicken about 5 minutes per side. Allow chicken to rest for a few minutes after removing chicken from the skillet.
5. While chicken cooks, finish the chop salad by adding the Kalamata olives. Season with garlic salt, a drizzle of olive oil, and the juice of 1 lemon.
6. To plate, layer Basmati rice, Greek chop salad, sliced Greek chicken, and top with crumbled feta cheese.
*Za'atar: http://www.savoryspiceshop.com/spice-blends/zaatar-seasoning.html