
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
Ingredients
5 servings

nonstick cooking spray

1 lbsboneless skinless chicken breast

1 lbsboneless skinless chicken thigh

2 teaspoonsgarlic sea salt
divided

1 teaspoonblack pepper
freshly ground, divided

3cucumbers
halved lengthwise, cut into 1/2-inch half-moons

1red bell pepper
cut into 1/2 inch pieces

1orange bell pepper
cut into 1/2 inch pieces

1yellow bell pepper
cut into 1/2 inch pieces

3 cupscherry tomatoes
halved

1yellow onion
diced

greek olives

1 x 15 ouncecan chickpeas
drained and rinsed

⅓ cupfeta cheese

2 ½ tablespoonsextra-virgin olive oil

1 ½ tablespoonslemon juice
freshly squeezed
Instructions
Step 1
Preheat the oven to 400F. Line a baking sheet with parchment paper/foil and coat it with 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.







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.



















Step 4
When the chicken is finished baking, cut it into 1-inch cubes and let it cool completely.




Step 5
Portion out the chicken, cover, and refrigerate.



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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