Greece Is the Word
Transport your taste buds to the Mediterranean with "Greece Is the Word," a vibrant and flavorful recipe that combines tender grilled chicken with the crisp, fresh essence of a classic Greek salad. Marinated with a zesty blend of olive oil, lemon juice, garlic, and oregano, the chicken is packed with flavor, while the salad boasts crunchy romaine, juicy cherry tomatoes, crisp cucumber, briny kalamata olives, and creamy feta cheese. Tossed in a tangy red wine vinaigrette sweetened with a touch of honey, this dish is a perfect balance of savory and refreshing. Ready in just 35 minutes, it's a wholesome, protein-rich dinner idea that embraces the best of Greek cuisine. Perfect for a light lunch, family dinners, or summer gatherings, this dish will quickly become a go-to Mediterranean-inspired favorite.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 6 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 pieces garlic cloves
- 1.5 teaspoons dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium cucumber
- 1.5 cups cherry tomatoes
- 0.5 large red onion
- 0.5 cup kalamata olives
- 0.75 cup feta cheese
- 8 cups romaine lettuce
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey
Instructions
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create a marinade.
Place the chicken breasts in a resealable plastic bag, pour in the marinade, and seal the bag. Massage the marinade into the chicken, then refrigerate for at least 15 minutes or up to 2 hours for optimal flavor.
Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Set the chicken aside to rest for 5 minutes, then slice into strips.
While the chicken marinates or cooks, prepare the salad. Peel and dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and slice the kalamata olives in half if desired.
In a large salad bowl, combine the romaine lettuce, cucumber, cherry tomatoes, red onion, olives, and crumbled feta cheese.
In a small jar or bowl, whisk together the remaining 3 tablespoons of olive oil, 1 tablespoon of lemon juice, red wine vinegar, Dijon mustard, honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the dressing.
Drizzle the dressing over the salad and toss to coat evenly.
Top the salad with the grilled chicken strips and serve immediately. Enjoy this refreshing, Greek-inspired meal!
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.8 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 233 mg | 18% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
