Mediterranean serving of blended greens recipe! A lively, resuscitating, and tasty serving of blended greens.

This Mediterranean Serving of blended greens recipe is astute and easy to make.

This serving of blended greens is perfectly balanced with such colossal quantities of the Mediterranean flavors.

Try not to stop for a second to make a dining experience out of it, or serve it as a side plate of blended greens, or whatever sounds good.  I accept you will love it!


1 chicken chest

1 tablespoon olive oil

1 tablespoon lemon juice

2 cloves garlic, minced

1 tablespoon new dill

salt and pepper, to taste


1/3 cup greek yogurt

2 tablespoon olive oil

1 tablespoon red wine vinegar

1 tablespoon lemon juice

1 tablespoon water ← fundamentally watched vid says 2, will change in next cut!

1 clove garlic, minced

1 tablespoon new dill

salt and pepper, to taste


1 head romaine lettuce, detached

1/2 cup cucumber, cut and detached

1/2 cup olives, detached

1/2 cup red onion, forsakenly cut

1/2 cup cherry or grape tomatoes, detached

1/2 cup feta, disintegrated

Course of action

Preheat stove to 400°F/200°C. Spot chicken chest on a getting ready sheet fixed with aluminum foil or material paper. Top with olive oil, lemon juice, garlic, dill, and salt and pepper to season. Plan for 35-40 minutes until internal temperature lands at 165°F/75°C and the juices run clear. Cut softly or square chicken, cutting to your tendency for beautifying the plate of blended greens. Remember all dressing fixings for a little bowl or cup and flood until with a fork until joined. Amass your plate of blended greens, starting with a base of romaine lettuce. By then top with chicken, cucumber, olives, red onion, tomatoes, feta, and the dressing. Toss to dependably join fixings Appreciate!

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