Greek Chicken with Warm Tomato Corn Salad
Transport your taste buds straight to the Mediterranean with this vibrant Greek Chicken with Warm Tomato Corn Salad. This recipe pairs juicy, marinated chicken breasts infused with olive oil, lemon, garlic, oregano, and paprika with a colorful, flavorful sauté of cherry tomatoes, caramelized corn, and red onion. Topped with a crumble of tangy feta cheese and fresh herbs like parsley and dill, this dish strikes a perfect balance between savory, zesty, and sweet. Ready in under an hour, it’s a quick and healthy option for weeknight dinners or casual entertaining. Serve it warm for maximum flavor, and feel free to garnish with extra feta or parsley for a stunning presentation. Perfectly balanced and packed with bold Greek-inspired flavors, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 5 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 3 Garlic cloves, minced
- 2 teaspoons Dried oregano
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Cherry tomatoes, halved
- 2 cups Fresh or frozen corn kernels
- 1 small Red onion, finely chopped
- 0.5 cup Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh dill, chopped
Instructions
In a small bowl, whisk together 3 tablespoons of 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 each piece is fully coated. Marinate in the refrigerator for at least 30 minutes or up to 2 hours for the best flavor.
Preheat a large skillet or grill pan over medium heat. Add 1 tablespoon of olive oil and cook the chicken breasts for approximately 5-7 minutes on each side, or until they are cooked through and reach an internal temperature of 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
While the chicken cooks, heat the remaining 1 tablespoon of olive oil in another skillet over medium heat. Add the chopped red onion and cook for 2-3 minutes until softened.
Stir in the corn kernels and cook for an additional 4-5 minutes, stirring occasionally, until the corn is tender and slightly caramelized.
Add the cherry tomatoes to the skillet and cook for another 2 minutes until they become slightly softened.
Remove the skillet from the heat and stir in the crumbled feta cheese, fresh parsley, and dill.
To serve, divide the warm tomato corn salad among plates and top with sliced Greek chicken. Garnish with extra parsley or feta if desired.
Nutrition Facts
Calories |
2554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 4223 mg | 184% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 39.3 g | ||
| Protein | 248.5 g | 497% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 757 mg | 58% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2245 mg | 48% | |
*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.
