lunchbox life: greek chicken with tomato, cucumber, and feta salad



With only three Mondays left with students (yayyy!), lunchbox life is winding down year two and I am winding down year three of teaching.  This week’s lunches are a siren call to summer.  There is something about a tomato and cucumber salad that calls for a sunny day and warmer temperatures.  The salad is accompanied by some Greek-seasoned chicken breast, a dollop of hummus, some kalamata olives, all on a bed of spinach.

Greek Chicken for Salad

1 lb. chicken breast, cut into cubes

1.5 Tbsp. olive oil

1 lemon, thinly sliced

4 garlic cloves, minced

2 Tbsp. fresh oregano, chopped

salt and pepper to taste

Heat the olive oil in a pan to medium heat.  Add the lemon slices, garlic, oregano, salt, and pepper and let the flavors simmer for about 3 minutes.  Add the chicken, salt, and pepper and allow the chicken to cook through (about 6-10 minutes).  Set aside and let cool.

Tomato, Cucumber, and Feta Salad

8 Campari tomatoes (you could also use plum or cherry tomatoes)

1 English (seedless) cucumber (this is the one that is long, skinny, and wrapped in shrink wrap at the grocery store)

1 cup feta cheese, crumbled

4 Tbsp. chopped fresh parsley

juice of 1 lemon

salt and pepper to taste

Quarter the tomatoes, then remove the juice and seeds.  Dice the tomatoes and place them in a large mixing bowl.  Slice the seedless cucumber, then dice the slices into small squares; place the  cucumber pieces in the bowl.  Add the feta, parsley, lemon juice, and salt and pepper to the bowl and mix to combine.  Refrigerate for at least one hour before eating.

WW info: 10 points for 1 cup baby spinach, 2 Tbsp. hummus, 1/2 cup tomato and cucumber salad, 1/3 cup chicken, and about 8 olives.

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