Greek Chopped Salad Bowls

So delicious!

Greek Chopped Salad Bowls
brown rice (opt)
lettuce
cucumbers
tomatoes
red onion, thinly sliced
feta cheese
artichokes
bell peppers (and/or roasted bell peppers)
avocado
kalamata olives, sliced in half length-wise

chickpeas (or see opt recipe below)

cooked sliced chicken (opt - I like to use leftover grilled)

Greek Dressing: (from Lexi)

1/4 c EV olive oil

2 T red wine vinegar

1/2 lemon juiced

1/2 t dried oregano

1/2 t fine sea salt

pinch black pepper

Quick Marinated Chickpeas: (also from lexi)

1 can chickpeas, rinsed and drained

1 T EV olive oil

1/2 t fine sea salt

1/4 t black pepper

1/2 t dried oregano

Whisk or shake dressing in a jar. Marinate chickpeas. Assemble salad (with brown rice as a filler on the bottom if desired). Each family member can put on toppings they choose. 

15-min Garlic Butter Chicken (Alexa)

2 T olive oil

1 t dried thyme

1 t garlic powder

1 t onion powder

1 t fine sea salt

¼ t ground black pepper

1 ½ lb boneless skinless chicken breasts (~4)

To a medium mixing bowl, add the olive oil, thyme, garlic, onion, salt and pepper. Mix together. Carefully butterfly the check breasts all the way through so you have even filets. Add chicken to the oil and spice blend and coat evenly. Heat a large nonstick skillet over medium-high heat. Once hot, add the seasoned chicken and let sear for 4 min without moving. Then flip over and sear for another 3 min (165F internally at thickest part). Transfer to a clean plate. Prep 5min, Cook 13min, Total 18 min