Healthy Recipe – Mediterranean Salad with Paprika Chicken


by Papri



Shopping & Ingredients List:

– 1 x 150g Skinless & Boneless Chicken Breast
– 50g Mixed Salad Leaves
– 40g Cucumber, diced
– 20g Feta, crumbled
– 40g can Chickpeas, drained & rinsed
– 30g Pitted Black Olives, chopped
– 1 Lemon, juice only
– 1 tbsp Olive Oil
– 1-2 tsp Paprika
– 2 tsp Dried Oregano
– 1 tbsp Red Wine Vinegar
– 20g Yellow Pepper, diced
– 1 tsp Dijon Mustard



1. Cut through the chicken breast to halve the thickness, a butterfly cut. Place on a board, cover with a piece of greaseproof kitchen paper, & using a rolling pin, or mallet, bash the breast to a very thin steak.

2. Rub about half the lemon juice over both sides of the chicken breast, rub in the paprika & half the oregano. Add the olive oil in a non-stick frying pan, or griddle, over a high heat. Cook the breast for 2-3 minutes on each side until cooked through.

3. Meanwhile mix a salad dressing of the remaining lemon juice & dried oregano, red wine vinegar & dijon mustard. Pile the salad ingredients including the chickpeas & feta, on a plate, or into a bowl, drizzle over the dressing & add the cooked chicken breast. Serve immediately. Can be prepared in advance as a packed lunch.


Macro info per serving:

Protein – 36g
Carbs – 27g
Fat – 26g
Energy – 486Kcal


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