This is pretty much a typical lunch for me. Loads of veg, some greens, some protein, and some healthy fats. It really doesn't get much better. No blood sugar roller coaster. Micronutrient dense. healthy fats and protein for satiety. Winner!

Ingredients:

• 2 skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups mixed greens
• 1 medium cucumber, sliced
• 1 medium tomato, chopped
• 1 small red onion, sliced
• 80-90g crumbled feta cheese
• 8-10 pitted kalamata olives
• 2 tbsp fresh parsley, chopped

For the Lemon Dressing:

• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the chicken breasts with olive oil and season with salt and pepper.
3. Grill the chicken for 6-7 minutes on each side, or until cooked through.
4. Let the chicken rest for 5 minutes before slicing.
5. In a large bowl, combine the mixed greens, cucumber, tomato, red onion, feta cheese, olives and parsley.
6. In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, salt, and pepper to make the dressing.
7. Drizzle the dressing over the salad and toss to combine.
8. Divide the salad between two plates and top each plate with sliced chicken.