Ingredients
- 2 boneless skinless chicken breasts
- 1 can (15 oz) cannellini beans, rinsed and drained
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- 2 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- to taste salt & pepper
- 1 tbsp fresh chopped parsley (optional)
Instructions
- Season both sides of the chicken breasts with oregano, garlic powder, salt, and pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat; cook chicken breasts for about 6-7 minutes per side or until fully cooked and lightly golden. Let rest before slicing.
- Whisk together the remaining olive oil and lemon juice for the dressing.
- In a large bowl, combine beans, salad greens, cherry tomatoes, and feta.
- Toss salad with the dressing, then add sliced chicken on top.
- Sprinkle with parsley if using and serve immediately.
Nutrition values are estimates and vary by ingredient brands.
⚠️ This is general food inspiration, not medical or nutrition advice. Please consult your doctor or a registered dietitian before starting any new diet, especially if you have diabetes, allergies, or another medical condition.