Greek Chicken All Dressed Up
Elevate your dinner routine with "Greek Chicken All Dressed Up," a vibrant and flavor-packed recipe that brings the essence of Mediterranean cuisine to your plate. Juicy, marinated chicken breasts infused with zesty lemon, garlic, oregano, and a hint of smoky paprika are grilled to perfection and served atop a refreshing salad of crisp baby spinach, tangy feta, juicy cherry tomatoes, and briny kalamata olives. Drizzled with creamy tzatziki sauce, this dish is a delightful balance of bold flavors and wholesome ingredients. With just 15 minutes of prep time and a short cook time, this healthy Greek-inspired dinner is perfect for busy weeknights or relaxed weekend feasts. Treat your taste buds to a satisfying Mediterranean experience that’s as easy to make as it is delicious!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 pieces garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 0.5 medium red onion, thinly sliced
- 0.5 cup kalamata olives, pitted and halved
- 0.5 cup feta cheese, crumbled
- 0.5 cup tzatziki sauce
Instructions
In a medium bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper to make the marinade.
Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Cover and refrigerate for at least 30 minutes or up to 8 hours.
Heat a large skillet or grill pan over medium heat. Cook the marinated chicken breasts for 8-10 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes.
While the chicken is cooking, prepare the salad. In a large bowl, combine baby spinach, cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese.
To serve, place a generous portion of the salad on each plate. Slice the rested chicken and arrange it on top of the salad.
Drizzle tzatziki sauce over the chicken and salad or serve it on the side for dipping.
Optional: Garnish with additional oregano or lemon wedges for extra flavor.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.5 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 891 mg | 19% | |
*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.
