Greek Chicken Cucumber and Feta Salad Bowls

Prep: 20 minutes   Cook: 20 minutes   Total: 40 minutes   Yield: 4 meal-size bowls

Ingredients

• 1¼ pounds boneless, skinless chicken breasts (2 to 3 pieces)
• 2 tablespoons olive oil, divided
• 1 teaspoon dried oregano, divided
• ½ teaspoon kosher salt, divided
• ¼ teaspoon black pepper
• 2 tablespoons fresh lemon juice, divided
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 small red bell pepper, diced
• ¼ small red onion, finely diced
• 4 cups chopped romaine
• ½ cup pitted Kalamata olives, halved
• ½ cup crumbled feta
• 1 teaspoon Dijon mustard

Directions

1. If the chicken breasts vary in thickness, pound the thick ends to about ¾ inch. Rub with 1 tablespoon olive oil, ½ teaspoon oregano, ¼ teaspoon salt, black pepper, and 1 tablespoon lemon juice.
2. Heat a large skillet over medium heat. Add the chicken and cook 6 to 7 minutes per side, adjusting heat to avoid burning, until the thickest part reaches 165°F. Transfer to a clean board and rest 5 minutes, then slice.
3. Whisk the remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, ½ teaspoon oregano, ¼ teaspoon salt, and Dijon mustard. If it tastes too sharp, add 1 teaspoon water.
4. Divide romaine, cucumber, tomatoes, bell pepper, and onion among four bowls. Top with sliced chicken, olives, and feta. Spoon over the dressing just before serving.

Practical tips and variations

• A seedless English cucumber makes a less watery meal-prep bowl. If using a regular cucumber, remove the seedy center first.
• Keep the chicken, chopped vegetables, lettuce, feta, and dressing in separate containers for packed lunches. Assemble when ready to eat.
• Prefer thighs? Boneless chicken thighs can replace breast; cook to at least 165°F, allowing extra time as needed.
• To reduce sodium, use fewer olives and a smaller amount of feta, then season to taste after adding dressing.
• For a larger meal, offer warm pita or cooked rice on the side. Those additions change the low-carb profile.

Common questions

Can I use leftover cooked chicken?

Yes. Use about 3 cups of safely stored, fully cooked chicken and toss it with a little lemon and oregano. Skip the raw-chicken cooking steps.

Is the dressing creamy?

No. It is a light lemon-olive oil dressing. For a creamy option, stir 2 tablespoons plain Greek yogurt into it and thin with water.

How long can I prep the bowls ahead?

Cooked chicken generally keeps 3 to 4 days refrigerated. For best texture, chop the vegetables within 2 days and keep dressing and lettuce separate.

Storage and reheating

Refrigerate cooked chicken within 2 hours in a covered container for up to 3 to 4 days. Keep chopped salad ingredients and dressing chilled separately; dress only the portion you will serve. If reheating the chicken, heat it to 165°F before adding to the cold vegetables. Do not freeze the assembled salad.

Estimated nutrition

Per serving: approximately 395 calories, 39 g protein, 12 g carbohydrate, 21 g fat, 3 g fiber, and 740 mg sodium. This is an estimate; brands, exact portions, and optional additions will change the numbers.