Ingredients:

Chicken

• 1 pounds boneless skinless free-range chicken breasts
• 2 teaspoons olive oil
• 3 cloves garlic - minced
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• Himalayan sea salt and freshly ground black pepper - to taste

FOR THE SALAD

• 1 red bell pepper - chopped
• 1 cup red onions - chopped
• ½ cup black olives - sliced
• 1 medium cucumber - diced
• 2 teaspoons extra virgin olive oil
• ½ teaspoon garlic - minced
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper
• 1 tablespoon fresh parsley - chopped

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INSTRUCTIONS:

For The Chicken Breast

1. In a large bowl combine all the ingredients for the chicken. Toss everything together and marinate for at least 15 minutes to 1 hour.
2. In a large skillet, heat olive oil over medium high heat. Add the chicken and discard the marinade.
3. Cook each side for about 3-4 minutes or until the chicken breast reaches the internal temperature of 165F.
4. When it's done, place it in the cutting board and let it cool before dicing.

For The Salad

1. In a large bowl, toss together the red bell pepper, red onions, black olives and cucumber.
2. In a small bowl, whisk the olive oil, garlic, lemon juice, salt, and pepper.
3. Pour the dressing over the salad mixture, and toss. Top with fresh parsley.

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Serving Size = 3 ounces of chicken, 2 cups of salad and 6 olives/2 teaspoons of dressing.