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7 Days Fun of Clean RecipesDownload
6Mar, 17
CleanFoodCrush Lemon Herb Mediterranean Chicken Platter
Clean Food Love

Lemon Herb Mediterranean Chicken Salad Recipe

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. 🙂Lemon Herb Mediterranean Chicken PlatterMakes 4 servings

  • (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

Clean Lemon Herb Mediterranean Chicken PlatterSalad:

  • 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

Lemon Herb Mediterranean Chicken Marinade

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.

I love fresh emoji💚Rachel

Healthy Lemon Herb Mediterranean Chicken Platter Recipe

Lemon Herb Mediterranean Chicken Platter

Ingredients

  • (1 pound) 4 skinless, boneless chicken thigh fillets
    Marinade/Dressing:
  • 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
    Salad:
  • 4 cups Romaine (or mixed) lettuce leaves, washed and dried
  • 1 large cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 red onion, sliced
  • 1 avocado, sliced
  • ⅓ cup pitted Kalamata olives (or black olives), sliced
  • 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.
https://cleanfoodcrush.com/lemon-herb-mediterranean-chicken-platter/

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