Juicy grilled chicken served atop a vibrant Greek salad with fresh veggies, feta, and olives. Bright, satisfying, and healthy.
# Ingredient List:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ Greek Salad
08 - 4 cups chopped Romaine lettuce
09 - 2 cups cherry tomatoes, halved
10 - 1 large cucumber, diced
11 - 1/2 small red onion, thinly sliced
12 - 1 cup Kalamata olives, pitted and halved
13 - 1 cup feta cheese, crumbled
→ Salad Dressing
14 - 3 tablespoons extra virgin olive oil
15 - 2 tablespoons red wine vinegar
16 - 1 tablespoon lemon juice
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a mixing bowl. Add chicken breasts, toss to coat thoroughly, cover and refrigerate for at least 15 minutes or up to 2 hours for enhanced flavor.
02 - Preheat a grill or grill pan to medium-high heat. Grill each chicken breast for 6 to 7 minutes per side, ensuring thorough cooking and clear juices. Rest the chicken for 5 minutes, then slice thinly across the grain.
03 - Add chopped Romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese to a large salad bowl.
04 - In a separate small bowl, whisk extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper until fully emulsified.
05 - Drizzle the prepared dressing over the salad ingredients and toss gently to achieve an even coating.
06 - Divide the dressed salad into four individual serving bowls. Top each portion with sliced grilled chicken and serve immediately.
