Description
This 30-minute Greek-inspired dinner features juicy grilled chicken marinated in a tangy lemon-oregano vinaigrette, served with a fresh salad of cucumbers, tomatoes, bell pepper, red onion, and salty feta cheese. It’s a vibrant, healthy meal perfect for summer grilling, offering a bright and satisfying flavor profile with minimal effort.
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
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
Optional
- Grilled pita bread, for serving
Instructions
- Make the dressing: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard, kosher salt, and black pepper. Shake vigorously to combine and emulsify the vinaigrette.
- 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 is evenly coated. Let it sit for 5 minutes to absorb the flavors.
- Preheat grill: While the chicken marinates, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the chicken: Remove the chicken from the marinade and place it on the hot grill. Cook for 4 to 5 minutes on each side until the chicken is golden brown with prominent grill marks and the internal temperature reaches 165°F. Once cooked, transfer the chicken to a plate and allow it to rest for 5 minutes to retain juices.
- Prepare the salad ingredients: While the chicken rests, chop the cucumber, tomatoes, and green bell pepper into 3/4-inch chunks. Thinly slice the red onion and set all vegetables aside.
- Assemble the salad: Cut the grilled chicken into bite-sized chunks and transfer to a large serving bowl. Add the chopped vegetables, crumbled feta cheese, and remaining half of the dressing. If using, also add chopped parsley and olives. Toss everything gently to coat evenly with the dressing.
- Serve: Serve the salad immediately, optionally alongside grilled pita bread. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- This lemony, garlicky vinaigrette works both as a flavorful marinade for the chicken and as a bright dressing for the salad, making preparation quick and easy.
- For additional flavor, olives can be added to the salad along with the parsley for traditional Greek taste.
- Use fresh, ripe tomatoes and crisp vegetables to enhance the salad’s brightness and texture.
- Grilling the chicken adds a nice char and smoky flavor but you can also pan-sear if a grill is not available.
- Leftover salad can be stored in an airtight container in the fridge for up to 3 days, making it a great option for meal prep.
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
