Greek Salad Bowl

This fresh FLAVORFUL and healthy bowl will be on repeat all summer. Makes for great leftovers too!

Chicken:

marinade for 1-3 hours before cooking, I recommend grilling!

1/3 c Avocado oil - use enough to cover chicken

1/4 c ACV

1 lemon, juiced. Toss the lemon rinds in the marinade, too!

1 T salt

2 t oregano

2 t rosemary

3 cloves garlic, minced

1/4 c fresh dill, chopped. Use as much as you like, the limit does not exist!!!

pepper, to taste

Greek salad:

Marinade 20-30 min before eating!

1/2 c cherry tomatoes, halved

1/2 c bell peppers, chopped - any/all colors

1/2 c Persian cucumbers, chopped

1/2 c feta cheese crumbles

1/4 c Kalamata olives

1/4 c fresh dill

1 lemon, juiced

enough olive oil to coat, ~1/4 cup

salt + pepper to taste

(avocado - I like to keep separate!)

Method:

3 hours before meal marinade chicken and keep in fridge.

30 minutes before meal marinade veggies and keep in fridge.

20 minutes before meal prepare chicken.

Prep salad bowl with mixed greens (and micro greens!). Slice chicken, place on top of salad. Add a large scoop of marinated veggies. Add cubed avocado, more fresh dill and a lemon wedge to garnish.