Step 1

In a large bowl combine all the ingredients for the chicken. Toss everything together and marinate for at least 15 minutes to 1 hour.

Step 2

In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the chicken and discard the marinade.

Step 3

Cook each side for about 3-4 minutes or until the chicken breast reaches the internal temperature of 165F.

Step 4

When it’s done, place it in the cutting board and let it cool before dicing.

Step 5

In a large bowl, toss together the red bell pepper, red onions, black olives, cucumber and feta cheese.

Step 6

In a small bowl, whisk the olive oil, garlic, lemon juice, salt, and pepper.

Step 7

Pour the dressing over the salad mixture, and toss. Top with fresh parsley.

Step 8

Place an even amount of Greek salad and chicken breasts into four 2-cup capacity storage glass containers. Cover with the lid, and place in the fridge for up 4 days. It’s not necessary to heat in the microwave.