Description
A vibrant and refreshing 30-minute Greek-inspired dinner featuring grilled chicken marinated in a lemony, garlicky vinaigrette, served with a crisp salad of fresh vegetables, crumbled feta, and optional grilled pita bread. Perfect for summer evenings, this dish combines bright Mediterranean flavors with a quick and easy cooking method.
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)
Serving
- Grilled pita bread (optional)
Instructions
- Prepare the dressing: 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 the vinaigrette that will serve as both marinade and salad dressing.
- 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 thoroughly coated. Let it 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 grill. Cook for 4 to 5 minutes on each side until the chicken is golden brown with grill marks and reaches an internal temperature of 165°F. Transfer the chicken to a plate or cutting board and let it rest for 5 minutes.
- Prepare the salad: Chop the cucumber, tomatoes, and green bell pepper into 3/4-inch chunks. Thinly slice the red onion. Combine all chopped vegetables in a large serving bowl.
- Assemble the dish: Cut the grilled chicken into bite-sized chunks and add to the bowl with vegetables. Crumble in the feta cheese and add the remaining half of the dressing along with chopped parsley if using. Toss everything gently to coat with the dressing.
- Serve: Serve the Greek chicken salad alongside grilled pita bread if desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- This lemony, garlicky vinaigrette doubles as a flavorful marinade and salad dressing, making preparation quick and easy.
- Use freshly squeezed lemon juice for the best bright, citrus flavor.
- Grilled pita bread adds a nice touch for serving but is optional if you want a lighter meal.
- Leftover salad keeps well refrigerated for up to 3 days, perfect for next-day lunches.
- For extra flavor, consider adding kalamata olives or a sprinkle of fresh oregano to the salad.
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
