Juicy grilled chicken served over fresh Greek salad with feta, olives, and crisp veggies for a bright lunch or dinner.
# What You Need:
→ 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 black pepper
→ Greek Salad
08 - 4 cups Romaine lettuce, chopped
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
→ 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 black pepper
# How To Make It:
01 - Combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a medium mixing bowl. Add the chicken breasts and coat evenly. Cover and marinate for a minimum of 15 minutes or up to 2 hours in the refrigerator for enhanced flavor.
02 - Preheat a grill or grill pan to medium-high heat. Place marinated chicken breasts on the grill and cook for 6 to 7 minutes per side, until fully cooked and juices run clear. Remove from heat and allow to rest for 5 minutes before slicing thinly.
03 - In a large salad bowl, combine chopped Romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, pitted and halved Kalamata olives, and crumbled feta cheese.
04 - In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper until emulsified.
05 - Drizzle the prepared dressing over the salad mixture. Gently toss all ingredients to ensure even coating.
06 - Divide the salad among four serving bowls. Top each bowl with sliced grilled chicken. Serve immediately.
