Ingredients:

  • 1 pound (450 g) boneless, skinless chicken breasts
  • 3 tablespoons (45 ml) olive oil
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) paprika
  • ½ teaspoon (2 g) salt
  • ½ teaspoon (2 g) black pepper
  • Juice of 1 lemon (about 2 tablespoons or 30 ml)
  • 6 cups (180 g) mixed salad greens (such as arugula, spinach, and kale)
  • 1 cup (150 g) cherry tomatoes, halved
  • ½ cup (75 g) cucumber, diced
  • ½ cup (75 g) red onion, thinly sliced
  • 3 oz (85 g) feta cheese, crumbled
  • ¼ cup (60 ml) balsamic vinaigrette

Instructions:

  1. In a large bowl, mix olive oil, garlic powder, paprika, salt, pepper, and lemon juice. Add chicken breasts, ensuring they are well coated. Marinate for 30 minutes in the refrigerator.
  2. While chicken is marinating, wash and dry the salad greens. Chop vegetables (tomatoes, cucumber, onion) and set aside.
  3. Preheat the grill to medium-high heat. Remove chicken from the marinade and grill for 6-7 minutes on each side, or until cooked through (internal temperature should reach 165°F or 75°C). Let chicken rest for 5 minutes before slicing.
  4. In a large serving bowl, combine salad greens, cherry tomatoes, cucumber, and red onion. Slice the grilled chicken and arrange on top of the salad.
  5. Sprinkle with crumbled feta cheese and drizzle with balsamic vinaigrette. Toss gently to combine and serve immediately.