PREP TIME | 1 hour, 15 minutes*
SERVINGS | 2 servings
Not all salads are created equally. This Greek salad is the perfect complement to the chicken thighs seasoned with dried oregano and thyme. And with the high amount of anti-inflammatory nutrients, as well as the protein and fiber count, this salad will keep you going throughout the day. This recipe is right out of our Anti-Inflammatory Initiative™ (AI² ™).
• Cooking spray
• 2 – 4 oz. bone-in chicken thighs with skin
• 1/8 tsp. garlic powder
• 1/8 tsp. Himalayan salt
• 1/4 tsp. onion salt
• 1/4 tsp. dried oregano
• 1/4 tsp. ground thyme
• 1/4 tsp. paprika
• 1/4 tsp. black pepper
• 1 head Romaine lettuce- rinsed, dried & chopped
• 1/4 cup red onion, chopped
• 20 kalamata olives
• 1/2 bell pepper, chopped
• 1 large tomatoes, chopped
• 1 cucumber, sliced
• 1/2 cup crumbled feta cheese
• 2 Tbsp. olive oil
• 1 tsp. dried oregano
• 1 lemon, juiced
1. Preheat oven to 350ºF (175ºC).
2. Line a baking sheet with aluminum foil and spray with cooking spray.
3. Arrange chicken thighs on prepared baking sheet.
4. Combine garlic powder, Himalayan salt, onion salt, oregano, thyme, paprika and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed.
5. Sprinkle spice mixture liberally over chicken thighs.
6. Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone and the juices run clear, about 1 hour. (An instant-read thermometer inserted near the bone should read 165ºF (74ºC).)
7. In a large salad bowl, combine the Romaine lettuce, onion, olives, bell peppers, tomatoes, cucumber and cheese.
8. Whisk together the olive oil, oregano, lemon juice and black pepper.
9. Pour dressing over salad, toss and serve
PROTEIN – 27 G
FAT – 42 G
CARBS – 13 G
Can eating a plant-based diet cure COPD? The answer is no, but there are 3 benefits it may have for people with this condition.