Lemon Herb Mediterranean Chicken Platter

A Clean Eating Platter fit for entertaining at parties or family gatherings.

This is a beautiful and super healthy idea everyone will be talking about.Makes 4 servings

Ingredients:

• (1 pound) 4 skinless, boneless chicken thigh fillets

Marinade/Dressing:

• 1/2 Cup Extra Virgin Olive Oil
  
• juice from 4 fresh lemons
  
• 4 Tbsps dried parsley
  
• 4 Tbsps dried basil
  
• 6 cloves fresh garlic, minced
  
• 2 tsp sea salt
  
• 1 Tsp cracked fresh pepper
  

Salad:

• 6-8 cups Romaine (or mixed) lettuce leaves, washed and dried
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, sliced thin
• 1 avocado, sliced
• ⅓ cup pitted Kalamata olives (or black olives), sliced
• Fresh lemon wedges, to serve

Instructions:

Whisk together all of the marinade/dressing ingredients in a small glass bowl. Pour out half of the marinade (untouched by raw meat) into a jar with a lid and refrigerate to use as the dressing later.

Add the chicken to the marinade in the bowl; marinade chicken for 30 minutes, up to 6 hours. Meanwhile, prepare all of the salad ingredients nicely as shown on a large plate/platter.

Once the chicken is ready, discard marinade used for chicken. Heat 1 Tbsp of oil in a grill pan over medium-high heat.

Grill chicken on both sides until browned and completely cooked through, about 4 minutes per side.

Allow chicken to rest for 6 minutes; slice and arrange over salad.

Drizzle salad with the dressing that was stored away separately in the fridge. I use about 1-2 Tablespoons per serving.

Serve with fresh lemon wedges.

Enjoy!

❤Rachel

Lemon Herb Mediterranean Chicken Platter

Category Recipes Salads

Ingredients

• (1 pound) 4 skinless, boneless chicken thigh fillets

Marinade/Dressing:

• 1/2 Cup Extra Virgin Olive Oil
• juice from 4 fresh lemons
• 4 Tbsps dried parsley
• 4 Tbsps dried basil
• 6 cloves fresh garlic, minced
• 2 tsp sea salt
• 1 Tsp cracked fresh pepper

Salad

• 6-8 cups Romaine (or mixed) lettuce leaves, washed and dried
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, sliced thin
• 1 avocado, sliced
• ⅓ cup pitted Kalamata olives (or black olives), sliced
• Fresh lemon wedges, to serve

Instructions

1. Whisk together all of the marinade/dressing ingredients in a small glass bowl. Pour out half of the marinade (untouched by raw meat) into a jar with a lid and refrigerate to use as the dressing later.
2. Add the chicken to the marinade in the bowl; marinade chicken for 30 minutes, up to 6 hours. Meanwhile, prepare all of the salad ingredients nicely as shown on a large plate/platter.
3. Once the chicken is ready, discard marinade used for chicken. Heat 1 Tbsp of oil in a grill pan over medium-high heat.
4. Grill chicken on both sides until browned and completely cooked through, about 4 minutes per side.
5. Allow chicken to rest for 6 minutes; slice and arrange over salad. 
6. Drizzle salad with the dressing that was stored away separately in the fridge. I use about 1-2 Tablespoons per serving.
7. Serve with fresh lemon wedges.

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