Description
This 30-minute Greek-inspired dinner features grilled chicken marinated in a tangy lemon-oregano dressing, served with fresh chopped vegetables, crumbled feta cheese, and optional grilled pita bread. It's a bright, flavorful, and healthy meal perfect for summer evenings.
Ingredients
Scale
For the 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
For the Chicken and Salad
- 1 1/2 pounds boneless, skinless chicken breast cutlets
- 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)
- Grilled pita bread (optional, for serving)
Instructions
- Make the dressing and marinade: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard, kosher salt, and freshly ground black pepper. Shake vigorously to mix all ingredients well.
- Marinate the chicken: Place the chicken breast cutlets in a large bowl and pour in half of the dressing. Use tongs to thoroughly coat the chicken with the marinade. Let the chicken sit for 5 minutes to absorb the flavors.
- Preheat the grill: While the chicken marinates, preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Grill the chicken: Remove the chicken from the marinade and place it on the hot grill. Cook the chicken for 4 to 5 minutes per side until golden brown grill marks appear and the internal temperature reaches 165°F. Transfer the cooked chicken to a plate or cutting board and let it rest for 5 minutes.
- Prepare the vegetables: While the chicken rests, chop the cucumber, tomatoes, and green bell pepper into 3/4-inch chunks. Thinly slice the red onion.
- Assemble the salad: Cut the grilled chicken into bite-sized chunks and transfer them to a large serving bowl. Add the chopped vegetables, crumbled feta cheese, the remaining half of the dressing, and chopped parsley if using. Toss everything gently to coat with the dressing.
- Serve: Serve the salad with grilled pita bread on the side, if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- The lemony, garlicky vinaigrette doubles as both a marinade for the chicken and a bright, flavorful dressing for the salad.
- Use boneless, skinless chicken breast cutlets for quick and even grilling.
- Grilling adds a smoky flavor, but you can also cook the chicken on a stovetop grill pan if a grill is unavailable.
- For added texture and flavor, feel free to include Kalamata olives in the salad.
- This recipe keeps well for up to three days, making it perfect for meal prep.
- To keep it gluten free, omit the pita bread or serve with gluten-free bread alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 676 kcal
- Sugar: 8 g
- Sodium: 836 mg
- Fat: 42 g
- Saturated Fat: 11 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 61 g
- Cholesterol: 178 mg
