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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds). Coat chicken breasts with 1 tablespoon oil and cook, turning once, until no longer pink in the center and grill marks appear, about 7 minutes total. Let rest 10 minutes, then slice. | 2. Meanwhile, in a small bowl, whisk lemon juice, 1/3 cup oil, oregano, and pepper; set aside. Bring a medium pot of salted water to a boil, drop in asparagus, and cook until bright green, about 2 minutes. Drain and rinse thoroughly with cold water. | 3. In a medium bowl, combine chicken, cheese, asparagus, tomatoes, olives and pita chips. Pour reserved dressing over mixture and toss gently to coat. Add arugula and toss once more just to combine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	2	boneless	skinless boneless	-	-	-	-
olive oil			divided	-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
oregano leaf	1	tablespoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
asparagus	1	bunch	trimmed cut	-	-	-	-
feta cheese	4	ounces		299.376	4.6381	16.1141	24.1315
grape tomato	2	cups		-	-	-	-
kalamata olive	1/2	cup	pitted	-	-	-	-
pita chip	2	cups		-	-	-	-
baby arugula	2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.