Mediterranean Lentil Salad with Feta & Chicken

About This Recipe

Mediterranean lentil salad with seasoned chicken, crisp veggies, olives, feta, fresh herbs, and a Greek vinaigrette. Packed with protein and fiber, perfect for meal prep.

Ingredients

• 1 pound chicken thighs
• for marinade, cooking, and dressing olive oil
• for marinade and dressing lemon juice
• for marinade garlic powder
• for marinade and dressing dried oregano
• for marinade dried marjoram
• 1 cup uncooked brown lentils
  or green lentils
• halved cherry tomatoes
• diced cucumber
• diced bell peppers
• diced red onion
• halved kalamata olives
• crumbled feta cheese
• chopped fresh dill
• chopped fresh parsley
• chopped fresh mint
• for dressing red wine vinegar
• for dressing red pepper flakes

Instructions

1. Marinate your chicken: Add chicken to a large baking dish or plastic bag and toss with 1 tablespoon olive oil, lemon juice, garlic powder, dried oregano, marjoram, and salt and pepper. Marinate for 1-2 hours.
2. Make the lentils according to package instructions. Drain and let cool.
3. Cook the chicken: In a large skillet over medium heat, add 1 tablespoon olive oil and let it get hot. Add chicken and cook for 10 minutes. Flip and cook another 5-10 minutes until cooked through. Remove and set aside to cool. Slice into bite-sized pieces.
4. Make the dressing: Add red wine vinegar, lemon juice, olive oil, dried oregano, red pepper flakes, and salt and pepper to a small jar or bowl. Mix well.
5. Make the salad: Add cooked lentils, chicken, tomatoes, cucumber, bell pepper, onions, olives, feta, herbs, and salt and pepper to a large bowl. Pour over the dressing and toss to combine.
6. Enjoy.