It’s that time of the week again… the start of the dreaded “It’s almost Monday” blues, where I say goodbye to Sunday Funday and think about everything that I have coming up in the next week. After lists of errands, meetings, and other various tasks bounce around in my head, I remember that I also have to plan out and prepare my lunches for the week.
If you’re like me, the last thing that you want to do is spend the precious remaining weekend hours doing your food prepping. So, I’m here to make that a little easier. I’m sharing one of my favorite (and easy) lunch recipes with you in hopes of giving you back a little of your Sunday night! What I LOOOOVEEE about this recipe is that it is super healthy, full of flavor, and will give you at least three days’ worth of food.
For the Salad
1lb boneless skinless chicken breasts
1 small red onion
1 package grape tomatoes
1 cup crumbled feta (I use the entire package pictured below)
For the Dressing
½ cup olive oil
¼ cup lemon juice (I use the bottled juice for convenience, but 2 lemons squeezed is around the same amount)
1/3 cup parsley (I alternate between fresh parsley and dried parsley. I used dried in this recipe)
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper
Mix all ingredients together in a bowl.
Dice chicken breast and use seasoning of your choice (or not at all). I use Weber Kick’n Chicken Seasoning on eveeerything!
Cook chicken on stovetop for about 10 mins (or until fully cooked through)
Chop your tomatoes in half
Slice the cucumber and then cut those pieces into fours
Finely chop the onion
Put the cooked chicken, tomato, onion, cucumber, and feta into a container that has a lid
Pour the dressing into the container with the ingredients
Place the lid on the container, shake and voila!
Keep the salad refrigerated overnight for the best flavor. The dressing tends to sink to the bottom so just remember to mix it again before you serve and eat.
That’s all there is to it. I hope you enjoy!