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Greek salad with grilled chicken & pita bread
613 kcal per person
54g Protein
41g Carbs
26g Fat
11g Fiber
Ingredients
- 6 ounces chicken breast (168 g)
- 1 tablespoon olive oil (15 ml)
- 1 pita, whole wheat
- 8 cherry tomatoes
- 8 olives
- ½ cucumber
- ¼ onion
- 1 squeeze lemon juice (5 ml)
- 1 handful mixed salad (30 g)
- 1 ounce feta cheese, crumbled (28 g)
Preparing this recipe
- Preheat the oven to 350°F (180°C).
- In a skillet or frying pan, heat half of the oil over medium heat. Cook the plant-based-chicken strips in the skillet for about 2-3 minutes.
- Cut the pita bread in half horizontally, then cut each half into quarters. Place the pita wedges on a baking sheet and drizzle them lightly with some olive oil. Bake the pita wedges in the preheated oven for about 8 minutes or until they become crispy and slightly golden.
- Meanwhile, cut the cherry tomatoes into quarters, slice the olives and cucumber into small pieces and the onion into thin rings.
- In a small bowl, whisk together the remaining oil, lemon juice, salt and pepper.
- In a large bowl, combine the lettuce, tomato, cucumber, onion, olives and feta cheese and drizzle the dressing over the salad.
- Serve the Greek salad with the plant-based chicken and pita bread wedges on the side.
Tip van FitChef
1. Add some oregano, thyme or parsley to the dressing.
2. Rub a clove of garlic over the pita for extra flavor before toasting.
