Serves 1
Directions
- 1Make the dressing: combine garlic, olive oil, red wine vinegar, lemon juice, honey, Dijon, salt, pepper, and oregano in a measuring cup.
- 2Trim and cube the chicken breast. Add to a bag with half of the dressing and marinate in the fridge.
- 3Prep the rice by sauteing onions and garlic in a pan. Add the basmati rice and bone broth. Stir, cover and cook.
- 4Thread marinated chicken onto skewers and cook on a grill pan (or real grill).
- 5Prep the salad: chop red bell pepper, cucumber, red onions, olives, green pepper, heirloom tomatoes and romaine.
- 6Assemble the salad in a bowl. Add remaining dressing and season with salt and pepper.
- 7Assemble plates with rice, chicken skewers, and salad. Garnish with dill.
Ingredients
- 1 garlic
- 1 cup olive oil
- 1 cup red wine vinegar
- 1 lemon
- 1 tablespoon honey
- 1 teaspoon Dijon
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1 pound chicken breast
- 1 onion
- 1 cup basmati rice
- 1 cup bone broth
- 1 red bell pepper
- 1 cucumber
- 1 red onions
- 1 cup olives
- 1 greek pepper
- 1 cup romaine
- 1 heirloom tomato
- 1 tablespoon dill
Equipment
knifemeasuring cupziploc baggrill panbowlwooden skewers
Related recipes
Pineapple Cucumber Salad
Greek · Salad
Summer Peach Salad
Greek · Salad
Salade fraîche d'été
Greek · Salad5m
Salade aux pois chiches croustillants
Greek · Salad25m
Greek chicken orzo salad
Greek · Salad12m
Watermelon Carpaccio with Feta-Basil-Pistachio
Greek · Salad
Lemon Dill Quinoa Chicken Salad
Greek · Salad
Taboulé Gaspacho
Greek · Salad
Naughty Salad
Greek · Salad35m
Hot Honey Feta Pasta Salad
Greek · Salad10m
WATERMELON + CHERRY SALAD
Greek · Salad
New Salad
Greek · Salad