Meal-Prep Greek Lemon Chicken Salad

Serves 4 · 15 min prep · 22 min cook

Ingredients

• 1.25 lb boneless skinless chicken breasts
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 3 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 hearts romaine lettuce
• 1 large cucumber
• 1.5 cups cherry tomatoes
• 1/2 cup Kalamata olives
• 1/4 red onion
• 4 oz feta cheese
• 2 tbsp fresh dill
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard

Instructions

1. 1Preheat the oven to 425°F and line a sheet pan with parchment. Pat the chicken breasts dry and place them on the pan.
2. 2In a small bowl whisk together half the lemon juice, lemon zest, olive oil, oregano, garlic powder, salt, and black pepper. Brush or pour the mixture over both sides of the chicken so it is evenly coated.
3. 3Roast the chicken for 18 to 22 minutes until the internal temperature hits 165°F and the surface looks lightly golden with caramelized lemon edges. Rest 5 minutes, then slice or cube into bite-size pieces.
4. 4While the chicken cooks, chop the romaine into sturdy ribbons, dice the cucumber, halve the tomatoes, pit and halve the olives if needed, and thinly slice the red onion. Crumble the feta and chop the dill.
5. 5Make the dressing by whisking the remaining lemon juice with red wine vinegar, Dijon mustard, the remaining olive oil, salt, and black pepper until emulsified and bright.
6. 6Divide the romaine among four meal-prep containers. Layer on cucumber, tomatoes, olives, and red onion so the greens stay crisp underneath.
7. 7Add the cooled lemon chicken pieces on top of each salad. Sprinkle with crumbled feta and fresh dill.
8. 8Portion the dressing into four small leak-proof cups or side containers. Seal the salads and refrigerate up to 4 days; dress just before eating so everything stays crunchy and fresh for midday lunches.