Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread F
Experience the vibrant flavors of the Mediterranean with our Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread. This wholesome recipe combines juicy, marinated chicken breasts, grilled to perfection, with a crisp medley of romaine lettuce, cherry tomatoes, cucumber, and red bell pepper, all tossed in a tangy Greek dressing. Savory notes of kalamata olives, crumbly feta cheese, and a hint of garlic and oregano elevate every bite, while warm, soft pita bread on the side completes this satisfying meal. With just 20 minutes of prep time and an easy-to-master grilling technique, it’s perfect for weeknight dinners or casual entertaining. Enjoy a nutritious, Mediterranean-inspired dish that’s as healthy as it is delicious!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 pieces garlic cloves, minced
- 2 teaspoons dried oregano
- 1.5 teaspoons salt
- 1 teaspoons ground black pepper
- 1 piece red bell pepper, chopped
- 1 piece cucumber, sliced
- 1.5 cups cherry tomatoes, halved
- 0.5 piece red onion, thinly sliced
- 0.75 cups kalamata olives, pitted
- 0.75 cups feta cheese, crumbled
- 4 cups romaine lettuce, chopped
- 4 pieces pita bread
- 0.3 cups Greek salad dressing
Instructions
In a mixing bowl, combine 3 tablespoons of olive oil, lemon juice, minced garlic, dried oregano, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create a marinade.
Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over the chicken. Massage the marinade into the chicken, seal the bag, and refrigerate for at least 30 minutes or up to 2 hours.
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade and grill for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from heat, cover loosely with foil, and let rest for 5 minutes before slicing into strips.
While the chicken is resting, warm the pita bread on the grill for about 30 seconds per side or in a skillet over medium heat until soft and pliable.
In a large serving bowl, combine chopped red bell pepper, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, kalamata olives, crumbled feta cheese, and chopped romaine lettuce.
Drizzle the vegetables with 0.3 cups of Greek salad dressing and toss to coat evenly.
Lay the grilled chicken strips on top of the salad and serve immediately with warm pita bread on the side.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2147 mg | 93% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 10.1 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 229 mg | 18% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1118 mg | 24% | |
*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.
