Ohhh I love this meal and I love Zoe’s Kitchen!
Zoe’s Protein Power Plate is extremely flavorful without leaving you uncomfortably full and perfect for summer days when you want grilled meat and a cold side.
Cody and I agree that this may be the best grilled chicken I’ve ever made. Here are some tips that I believe make a difference –
- Buy good quality, fresh chicken breast – it doesn’t have to be the most expensive brand, but I never get frozen or store brand chicken breast for grilling recipes. Quality matters here.
- Tenderize meat – Pounding chicken breast until it is less than an inch thick (about 20ish times per breast) helps the chicken to grill quicker and more evenly since the chicken is the same thickness throughout the entire breast.
- Marinating in olive oil – After tenderizing, coat the chicken in olive oil and let sit for at least 30 minutes
- Don’t overcook and let the chicken rest for long enough before slicing. Resist the urge to eat right away!
The Greek seasoning recipe below is good for 4 chicken breast and a large serving of the marinated slaw. I would recommend making a double batch of this seasoning as it is perfect on chicken!
This recipe is great for a family of 4 or a small get-together. Below the recipe, I explain how to prepare this recipe for 1 or 2 people over a few days so that the slaw does not get soggy and it is fresh every time.
Zoe’s Kitchen Copycat – Protein Power Plate
- Greek seasoning (used for 4 chicken breasts and slaw)
- 1 tablespoon oregano
- 2 teaspoons basil
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- Greek marinated slaw
- 2 bags shredded green cabbage (10 oz bags)
- 4 ounces feta cheese, crumbled
- 1 bunch of green onions, chopped (I like to use kitchen shears for this)
- 2/3 cup olive oil
- 1/3 cup red wine vinegar
- juice from one small lemon
- 3 large garlic cloves, minced (3-4 cloves depending on size)
- 1 tablespoon Greek seasoning (from above)
- Caramelized Onions
- 1 yellow onion
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon sugar
- water, about 1/2 cup
- Grilled Chicken
- 4 chicken breasts
- 1/2 tablespoon olive oil per chicken breast (4 total)
- 1 1/2 teaspoon Greek seasoning per chicken breast (6 total)
Marinated Slaw –
- Mix all ingredients of Greek seasoning together and set aside. This will be used for both the slaw and chicken breasts
- Add olive oil, red wine vinegar, lemon juice, minced garlic, and greek seasoning to a jar and shake shake shake.
- In a large mixing bowl, add in cabbage, feta, green onions, and dressing mixture.
- Mix and cover, then refrigerate for at least an hour and up to 24.
- This slaw is best when enjoyed within 24 hours, but can go up to 2-3 days. It’ll get soggy, so I recommend making the amount of slaw that you’ll eat within the day.
- Slice onions long and skinny and add to a skillet with olive oil.
- Let cook down on medium low heat uncovered for 10 minutes, stirring occasionally.
- Add 1/4 cup water, salt, pepper, and sugar and let cook down covered, still on medium low heat for another 10 minutes.
- Add water if onions are sticking and stir. Cover again and then stir/add water every ten minutes until the onions have been cooking for an hour. They will slowly turn into the brown coloring that you see above from sticking and caramelizing.
Grilled Chicken –
- On a cutting board, lay chicken breasts and cover with plastic wrap.
- Tenderize chicken until chicken is less than an inch thick.
- Drizzle half the olive oil on either a plate or tuber-ware dish (square and flat dish)
- Lay chicken on top and flip to coat in olive oil.
- Drizzle the rest of the olive oil on top. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
- Let a grill pan (this is the exact pan I use) warm for at least 3-5 minutes on medium-high heat.
- Meanwhile, sprinkle Greek seasoning on chicken (1 1/2 teaspoon per chicken breast) and pat down to help the seasoning stick
- Add chicken to pan and let cook, undisturbed for 8 minutes on medium-high.
- Flip and then cook for another 5-6 minutes, lowering fire slightly to medium heat.
- Remove from heat and let rest on cutting board for 5 minutes
- Slice and eat!
How to make smaller batches:
- Grill 2 chicken breasts at a time and make 1 bag of slaw with half of the dressing for 2 protein plates and extra slaw for other meals. The jar of salad dressing will stay good for 2 weeks (that’s the longest I’ve kept it in my fridge)