An easy Garlic Chicken recipe with Greek Cucumber Noodle Salad. Whole30 and Paleo friendly. No dairy. Made in 30 minutes or less!
Prep Time:20 mins
Cook Time:10 mins
Total Time:30 minutes
For the Chicken:
1 lb skinless boneless chicken thighs
5 garlic cloves minced (I use a garlic press)
3 Tablespoons avocado or light olive oil
1/2 teaspoon grated lemon peel
1 teaspoon salt
For the Salad:
2 large English Cucumbers
1 cup sliced bell peppers
1/2 cup sliced black olives
1/2 cup diced cherry tomatoes
1/4 cup thinly sliced purple onion
2 Tablespoons chopped parsley
For the Dressing:
6 Tablespoons olive oil
3 Tablespoons red wine vinegar
1 garlic clove finely minced
1/2 teaspoon salt
1/4 teaspoon black pepper
In a mixing bowl, add marinade for the chicken: minced garlic, oil, lemon peel and salt. Whisk and add chicken. Allow to marinade for 5 minutes. Heat a cast iron skillet or griddle to high heat and cook chicken on each side until lightly golden, about 4-5 minutes per side. Once cooked, set aside in a closed tupperware to rest. ( You can make salad while chicken is cooking)
For the salad, run the cucumbers through the spiralizer and place in a large mixing bowl. Add bell peppers, olives, cherry tomatoes, purple onion and parsley. Toss well.
To make the dressing, add olive oil, red wine vinegar, minced garlic, salt and pepper to a small jar and shake well.
To serve, divide salad onto 4 plates, chop the chicken and divide among cucumber noodle salad plates and drizzle dressing on the top and serve.