• 1 tablespoon olive oil
  • 2 teaspoons minced fresh thyme
  • 2 garlic cloves, minced
  • 1 teaspoon lemon zest
  • 1 chicken breast, boneless and skinless
  • 6 cups mixed salad greens
  • Feta Dressing: Recipe (last dressing on the list)
  • 1/3 cup crumbled feta cheese (optional)
  • 1 tablespoon sunflower seeds


Combine first 5 ingredients into a large ziplock bag. Refridgerate for at least 4 hours. Turn grill to medium heat and grill for approximately 6 minutes per side (depends on thickness of chicken). Dice cheicken and put in a bowl with salad greens. Add dressing and stir. Put on plates and top with feta cheese and sunflower seeds. 

Serves: 2

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