Greek-Inspired Skillet Chicken & Zucchini Salad with a Local Summer Twist

feta cheese

🥗Healthier: low-fat feta

💰Cheaper: ricotta

Low-fat feta reduces calories while ricotta offers a creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often more affordable.

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are often more economical.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives are lower in calories, while black olives are usually less expensive.

Heat olive oil in a large skillet over medium heat until shimmering.

Season chicken breast with salt, black pepper, and dried oregano.

Add chicken to the skillet and cook until golden brown, about 6-7 minutes per side.

Remove chicken from skillet and let rest for a few minutes before slicing.

In the same skillet, add sliced red onion and bell pepper; sauté until softened, about 3-4 minutes.

Add minced garlic and zucchini slices; cook until zucchini is tender, about 4-5 minutes.

Stir in halved cherry tomatoes and cook until just warmed, about 2 minutes.

Drizzle with lemon juice and toss to combine.

Return sliced chicken to the skillet and mix well with vegetables.

Remove from heat and sprinkle with crumbled feta cheese and kalamata olives.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens