Juicy grilled chicken served over Greek salad with crisp veggies, olives, and feta. Ideal for fresh lunches or dinners.
# What You'll Need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
02 - 2 tablespoons olive oil
03 - 1 tablespoon freshly squeezed lemon juice
04 - 2 garlic cloves, finely minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground 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 freshly squeezed lemon juice
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon kosher salt
19 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and black pepper in a mixing bowl. Coat chicken breasts in the marinade 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. Grill marinated chicken for 6 to 7 minutes per side, ensuring the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board, rest for 5 minutes, then slice thinly.
03 - Combine chopped Romaine lettuce, halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese in a large bowl.
04 - In a small bowl, whisk extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper until well combined.
05 - Drizzle prepared dressing over the salad mixture and toss gently until ingredients are evenly coated.
06 - Divide salad into four serving bowls. Top each bowl with sliced grilled chicken and serve immediately.
