Red onions + feta = one of my favorite flavor combinations in the world (and I’m the worst at committing to a favorite)!
The sweet crunchy onions and salty feta cheese just make something magical together that is incredible with just about anything including grilled chicken.
I usually make this dish chicken cutlet style but I couldn’t bring myself to turn on the stove and make them in a skillet in the interest of creating as little heat in our south-facing apartment as possible! If you don’t have a grill, baking the chicken in the oven works great too.
Serve over or with a salad with croutons, in a wrap, or with another starch and veggie.
- This recipe is a great source of protein and fat and makes a balanced meal when you pair it with a carb source (e.g garlic bread).
- Pre-workout: have at least 2 hours before your session to give you enough time to digest. Add extra carbs or have a pre-session carb snack if possible.
- Post-workout: Pair with carbs within 1-2 hours of your session.
- 2-3 large chicken breasts
- 1/2 cup Italian dressing
- Salt and pepper to taste
- 8 oz block of feta cheese, crumbled
- 1 red onion, diced
- Cut the chicken breasts into halves or quarters
- In a bowl or plastic bag, toss the chicken and the Italian dressing to coat and let sit for as long as you can. If you’re short on time, you can cook the chicken right away
- Place chicken on the grill and season with salt and pepper. Grill at medium high heat for 10 minutes or until cooked through
- While the chicken is cooking, combine the feta and red onion
- Remove chicken from grill and top with feta and red onion
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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