Turkish · Lunch
Shepherd's Salad Bowl with Grilled Chicken
Grilled chicken breast served over a chopped Turkish shepherd's salad of tomato, cucumber, green pepper, red onion and parsley, dressed with lemon juice, olive oil and sumac. Finished with crumbled feta. Bright, tangy and fresh, composed in a bowl rather than mixed.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
432Calories
52.3gProtein
19.6gFat
13.8gCarbs
7.2gSugar
3.6gFiber
866mgSodium
175mgChol
6.1gSat Fat
1180mgPotassium
220mgCalcium
2.6mgIron
0.5mcgVitamin B12
58mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the chicken breast dry, season with salt and pepper, and let rest at room temperature for 10 minutes while chopping vegetables into small even pieces.
2
Grill
Brush chicken lightly with half the olive oil and grill over medium-high heat for 5–6 minutes per side until marked and internal temperature reaches 165°F, turning once.
3
Rest
Transfer chicken to a cutting board and rest for 5 minutes until juices stop pooling, then slice into strips.
4
Plate
Mound dressed salad in a bowl, drizzle with remaining olive oil, lemon juice and sumac, then fan chicken over top and scatter feta across.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 240g240g tomato
- 200g200g cucumber
- 120g120g bell pepper
- 60g60g red onion
- 20g20g parsley
- 44ml44ml olive oil
- 30ml30ml lemon juice
- 1 tsp1 tsp sumac
- 80g80g feta
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
