Lemon Butter Garlic Chicken Greek Salad



Prep Time


Cook Time


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1 1/2 lbs chicken breast, cut into thick strips

2 tbs olive oil

2 cloves garlic, minced

5 whole cloves garlic, lightly smashed

2 tbs dried oregano

2 tbs dried thyme

salt and pepper to taste

pinch of red pepper flakes

1 lemon, sliced thinly

4 tbs butter, sliced thinly into 8 pieces

2 red bell pepper, sliced

1 red onion, sliced


6 c romaine lettuce, chopped

1 c Kalamata olives

7 oz feta cheese

Primal Kitchen Greek salad dressing https://www.primalkitchen.com

Extra lemons for serving


  1. Preheat oven to 425 degrees. Prep sheet pan with cooking spray.
  2. In a bowl toss the chicken, olive oil, minced garlic, dried oregano, dried thyme, red pepper flakes, and salt and pepper together  until the chicken is well coated in everything. Add the chicken to the sheet pan. Arrange the lemon slices, smashed garlic cloves, red peppers, and red onions onto the sheet pan around the chicken. Top the chicken with the butter slices. Bake in oven for 23-27 minutes until the chicken is fully cooked. Keep an eye on the veggies and lemons so that they don’t burn.
  3. Assemble the salad. Add the lettuce, olives, and roasted veggies to a bowl and toss together. Top with the chicken and sprinkle on the feta cheese. Serve with dressing to taste. Enjoy!