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This easy Spring recipe is filled with lean protein and fiber. Have it as a meal or as a side dish. If you are a fan of Greek salad, you will love this!
| 2 | Maple Leaf Prime boneless chicken breasts |
| 1.5 cup | brown lentils-cooked-rinsed |
| .25 cup | red onion chopped |
| .5 cup | red pepper chopped |
| 1 | large tomato chopped |
| .33 cup | cucumber chopped |
| 4 tbsp | extra virgin olive oil |
| 3 tbsp | fresh squeezed lemon juice |
| 1 tbsp | dried oregano |
| .25 cup | minced fresh parsley |
| .5 tsp | salt |
| .5 tsp | ground black pepper |
| .5 cup | feta cheese |
Season chicken breasts with a pinch of salt and pepper,cook the chicken breasts in a skillet on medium heat with 1 Tbsp olive oil until cooked through and juices run clear. Approx 6-7 minutes each side. Take off stove top, and let cool.
Once they have cooled chop into small cubes.
Add all of the other ingredients in a large bowl and toss, add chicken and mix to combine. Serve.
Enjoy!
Tastes even better the next day!
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