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Mary Mills
By Mary Mills

Chopped Rainbow Mediterranean Salad

6 steps
Prep:30minCook:40min
Every bite of this salad is crunchy, juicy, and refreshing from the first to the last day you eat it. Plus, it's packed with colorful vegetables that supply anti-inflammatory antioxidants, phytonutrients, vitamins, and minerals. DASH . GLUTEN-FREE . MEDITERRANEAN . SOY-FREE P 40-41 Meal Prep for Weight Loss by Kelli Shallal, MPH, RD, CPT NEED MORE CALORIES? Increase the chicken to 30 ounces and double the amount of feta cheese. STORAGE TIP: Serve cold. Do not freeze or reheat. INGREDIENT TIP: Although this recipe is indicated as gluten-free, check the ingredient packaging to ensure all foods are processed in a completely gluten-free facility. I added onion, olives, and upped the chicken from 20oz breast to 1 lb each breast and thigh Original recipe Per Serving (1/5 recipe): Calories: 368 Fat: 14g Carbohydrates: 31g Fiber: 7g Protein: 35g Sodium: 428mg
Updated at: Mon, 12 May 2025 00:43:03 GMT

Nutrition balance score

Great
Glycemic Index
31
Low
Glycemic Load
8
Low

Nutrition per serving

Calories446.6 kcal (22%)
Total Fat17.2 g (25%)
Carbs26.1 g (10%)
Sugars8.5 g (9%)
Protein45.4 g (91%)
Sodium595.3 mg (30%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat the oven to 400F. Line a baking sheet with parchment paper/foil and coat it with cooking spray.
OvenOvenPreheat
Baking sheetBaking sheet
FoilFoil
Parchment paperParchment paper
nonstick cooking spraynonstick cooking spray
Step 2
Sprinkle the chicken breasts all over with 1 teaspoon of garlic salt and 1/2 teaspoon of pepper. Place them on the prepared baking sheet and bake for 30 to 40 minutes until its internal temperature reaches 165°F.
OvenOvenHeat
Baking sheetBaking sheet
ThermometerThermometer
garlic sea saltgarlic sea salt2 teaspoons
boneless skinless chicken breastboneless skinless chicken breast1 lbs
boneless skinless chicken thighboneless skinless chicken thigh1 lbs
black pepperblack pepper1 teaspoon
Step 3
In a large mixing bowl, toss together the cucumbers, bell peppers, and tomatoes. Add the chickpeas, cheese, olive oil, lemon, the remaining 1 teaspoon of garlic salt, and the remaining 1/2 teaspoon of pepper and toss well to combine. Divide the salad evenly among 5 storage containers.
BowlBowl
Zip Top BagZip Top Bag
Cutting BoardCutting Board
KnifeKnife
SpoonSpoon
TongsTongs
garlic sea saltgarlic sea salt2 teaspoons
black pepperblack pepper1 teaspoon
cucumberscucumbers3
red bell pepperred bell pepper1
orange bell pepperorange bell pepper1
yellow bell pepperyellow bell pepper1
cherry tomatoescherry tomatoes3 cups
yellow onionyellow onion1
greek olivesgreek olives
can chickpeascan chickpeas15 ounce
feta cheesefeta cheese⅓ cup
extra-virgin olive oilextra-virgin olive oil2 ½ tablespoons
lemon juicelemon juice1 ½ tablespoons
Step 4
When the chicken is finished baking, cut it into 1-inch cubes and let it cool completely.
Cutting BoardCutting Board
KnifeKnife
boneless skinless chicken breastboneless skinless chicken breast1 lbs
boneless skinless chicken thighboneless skinless chicken thigh1 lbs
Step 5
Portion out the chicken, cover, and refrigerate.
Zip Top BagZip Top Bag
boneless skinless chicken breastboneless skinless chicken breast1 lbs
boneless skinless chicken thighboneless skinless chicken thigh1 lbs
Step 6
NEED MORE CALORIES? Increase the chicken to 30 ounces and double the amount of feta cheese. STORAGE TIP: Serve cold. Do not freeze or reheat.

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