Description
This 30-minute Greek-Inspired Dinner features grilled chicken marinated in a lemony, garlicky vinaigrette, served with fresh chopped vegetables and crumbled feta cheese. Perfect for a light, flavorful summer meal that's quick to prepare and easy to enjoy with grilled pita bread on the side.
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 Vegetables
- 1 English cucumber
- 3 to 4 vine-ripened tomatoes
- 1 green bell pepper
- 1/4 red onion
Salad Toppings
- 1 cup crumbled feta cheese
- 1/4 cup chopped parsley (optional)
Serving
- Grilled pita bread (optional)
Instructions
- Prepare 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 mix all ingredients thoroughly.
- Marinate Chicken: Place the chicken cutlets in a large bowl and pour in half of the dressing. Use tongs to toss and coat the chicken evenly. Let it rest for 5 minutes to marinate.
- Preheat Grill: While the chicken marinates, preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Grill Chicken: Remove chicken from marinade and place on the preheated grill. Cook for 4 to 5 minutes on each side until the chicken is golden brown, has grill marks, and reaches an internal temperature of 165°F. Transfer cooked chicken to a plate and let rest for 5 minutes.
- Prepare Vegetables: While the chicken rests, chop the cucumber, tomatoes, and bell pepper into 3/4-inch chunks. Thinly slice the red onion.
- Assemble Salad: Cut the grilled chicken into bite-sized pieces and add to a large bowl. Add the chopped vegetables, crumbled feta cheese, remaining half of the dressing, and chopped parsley if using. Toss everything to coat well with the dressing.
- Serve: Serve the salad immediately with grilled pita bread on the side, if desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- The lemony, garlicky vinaigrette doubles as both the marinade and salad dressing, enhancing flavor without extra steps.
- For added authenticity and taste, you can include sliced olives in the salad if you like.
- Ensure the grill grates are well oiled to prevent chicken from sticking during cooking.
- Chicken resting after grilling helps retain juices for a moist and flavorful bite.
- This salad keeps well for up to 3 days, making it great for meal prep.
- Grilled pita bread serves as a delicious accompaniment, adding texture and heartiness.
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
