Description
This quick and vibrant Greek-Inspired Dinner features juicy grilled chicken marinated in a lemony, garlicky vinaigrette, paired with a fresh salad of cucumbers, tomatoes, bell pepper, red onion, and crumbled feta cheese. Ready in just 30 minutes, it's perfect for summer meals and can be served with grilled pita bread for an authentic touch.
Ingredients
Scale
Marinade and Dressing
- 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
Main Ingredients
- 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, for serving, optional
Instructions
- Make the Marinade: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and black pepper. Shake vigorously to thoroughly mix all ingredients.
- Marinate the Chicken: Place the chicken cutlets in a large bowl and pour half of the dressing over them. Use tongs to toss the chicken until well coated. Let it sit and marinate 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 grill 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 per side until the chicken is golden brown, has clear grill marks, and reaches an internal temperature of 165°F. Transfer the grilled 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 to add sharpness and crunch to the salad.
- Assemble the Salad: Cut the rested 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 the salad evenly with the dressing.
- Serve: Serve the Greek-inspired chicken 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 lemon-garlic vinaigrette acts double duty as both a marinade and a salad dressing for vibrant flavors.
- Use fresh, ripe vegetables to ensure a crisp, flavorful salad.
- Allowing the chicken to rest after grilling helps retain its juices and tenderness.
- Grilled pita bread pairs perfectly for a complete meal and can be warmed alongside the chicken on the grill.
- Leftover salad keeps well refrigerated for up to 3 days in an airtight container.
- For extra flavor, add olives or a sprinkle of fresh herbs like oregano or mint.
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
