11/04/2025
Here’s the recipe👇🏻
Protein Power Plate (Zoe’s Copycat)
Serves 4-6
Ingredients:
Greek Chicken:
-2 lbs chicken breast
-2 Tbsp olive oil
-Greek seasoning of choice (I like Cavender’s)
Feta Slaw:
-1 head green cabbage, shredded
-1 bundle green onions, sliced
-4-6 oz feta cheese crumbles
-1/2 cup olive oil
-1/2 cup red wine vinegar
-2 tsp Greek seasoning (I use Cavender’s)
-1 tsp minced garlic
Caramelized Onions:
-5 white or yellow onions, thinly sliced
-1/2 cup chicken broth
-2 Tbsp olive oil
-1 tsp salt
Directions:
1. Thinly slice onions and heat a large skillet over medium heat. Add the olive oil to the pan and once the oil is shiny and hot, add the onions. Stir occasionally, ensuring onions do get some color but don’t burn. After about 10 minutes, add 1 tsp salt and stir. From there, let onions continue to cook for another 30 minutes to an hour, stirring occasionally and deglazing the pan with ~2 Tbsp chicken broth about every 15 minutes, or as needed. You’ll know you need to deglaze the pan when onions are sticking to the bottom of the pan. Onions are done once they are very soft and the color of caramel. Remove from the pan and set aside.
2. While onions cook, make the Feta Slaw. Shred your cabbage and thinly slice your green onions. Add to a large salad bowl. Combine olive oil, red wine vinegar, Greek seasoning and garlic in another small bowl and whisk to combine. Pour over the cabbage and green onions, add feta crumbles and toss to combine. Store in the refrigerator until ready to serve.
3. Prep your chicken: season all sides with Greek seasoning and heat olive oil in the same pan you used for your onions. Slice chicken or cook whole - your preference. Cook chicken on both sides for 3-6 minutes, depending on the size. Chicken is done when internal temp reads 165 degrees F and juices run clear.
4. Plate all elements together as desired and ENJOY!
