Description
This 30-minute Greek-inspired dinner features juicy grilled chicken breast marinated in a lemony, garlicky vinaigrette, combined with fresh chopped vegetables and salty feta cheese for a bright, flavorful salad perfect for summer evenings.
Ingredients
Scale
Dressing and Marinade
- 1/2 cup extra-virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Chicken
- 1 1/2 pounds boneless, skinless chicken breast cutlets
Salad
- 1 English cucumber
- 3 to 4 vine-ripened tomatoes
- 1 green bell pepper
- 1/4 red onion
- 1 cup crumbled feta cheese
- 1/4 cup chopped parsley (optional)
Optional Serving
- Grilled pita bread
Instructions
- Make the dressing and marinade: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper. Shake vigorously to combine.
- Marinate the chicken: Place the chicken cutlets in a large bowl and pour in half of the dressing. Use tongs to toss the chicken until it’s well coated. Let sit for 5 minutes.
- Preheat and prepare the grill: While the chicken marinates, preheat your grill to medium-high heat and lightly oil the grates.
- Grill the chicken: Remove the chicken from the marinade and place it on the grill. Cook until golden brown with grill marks and an internal temperature of 165°F, about 5 minutes per side. Transfer to a plate and let rest for 5 minutes.
- Chop the vegetables: While the chicken rests, chop the cucumber, tomatoes, and bell pepper into 3/4-inch chunks and thinly slice the red onion.
- Assemble the salad: Cut the grilled chicken into bite-sized chunks and transfer to a large serving bowl. Add the chopped vegetables, crumbled feta, remaining dressing, and parsley if using. Toss gently to coat.
- Serve: Serve the salad immediately with grilled pita bread if desired. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- The lemony, garlicky vinaigrette serves both as a chicken marinade and a bright salad dressing for convenience and flavor.
- Adjust the amount of garlic and oregano according to your taste preferences for more or less intensity.
- Grilled pita bread is optional but adds a nice complementary texture and flavor.
- Use fresh, ripe tomatoes and cucumbers for the best flavor and crunch.
- Leftover salad can be refrigerated for up to 3 days in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 676 kcal
- Sugar: 8 g
- Sodium: 836 mg
- Fat: 42 g
- Saturated Fat: 11 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 61 g
- Cholesterol: 178 mg
