Grilled Chicken Greek Style with Salad and Warm Pita Bread for
Savor the vibrant flavors of the Mediterranean with this Grilled Chicken Greek Style paired with a refreshing salad and warm pita bread. Juicy, marinated chicken breasts are infused with a delightful blend of olive oil, lemon juice, garlic, oregano, cumin, and paprika, then grilled to perfection for a smoky, charred finish. This wholesome dish is complemented by a crisp salad of mixed greens, cucumber, cherry tomatoes, red onion, feta cheese, and briny black olives, all tossed in a creamy Greek yogurt and red wine vinegar dressing. To complete the experience, serve with soft, warm pita bread, perfect for scooping or wrapping. With fresh, vibrant ingredients and bold Greek-inspired spices, this recipe is a quick and flavorful way to bring a touch of the Mediterranean to your table. Perfect for a weekday dinner or a casual gathering, this dish is as easy as it is irresistible!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups mixed salad greens
- 1 medium cucumber, sliced
- 0.5 medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 0.5 cup feta cheese, crumbled
- 0.25 cup black olives, pitted
- 2 tablespoons red wine vinegar
- 0.5 cup plain Greek yogurt
- 4 pieces warm pita bread
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
In a medium bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, dried oregano, cumin, paprika, salt, and black pepper to make the chicken marinade.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the used marinade.
Grill the chicken breasts for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing.
While the chicken is grilling, prepare the salad by combining the mixed salad greens, sliced cucumber, red onion, cherry tomatoes, crumbled feta cheese, and black olives in a large bowl. Toss gently to mix.
In a small bowl, whisk together 1 tablespoon olive oil, red wine vinegar, and Greek yogurt to make the salad dressing. Drizzle the dressing over the salad and toss to coat.
Warm the pita bread by placing it on the grill for about 30 seconds per side or wrapping it in foil and heating it in the oven at 350°F (175°C) for 5 minutes.
Slice the grilled chicken and serve it alongside the salad and warm pita bread. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.2 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 215 mg | 17% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1110 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.
