Heart-Healthy Greek Chicken
Elevate your mealtime with this flavorful and nutritious Heart-Healthy Greek Chicken recipe, perfect for those seeking a Mediterranean-inspired dish that’s both easy and wholesome. Juicy, marinated chicken breasts are infused with vibrant flavors from garlic, lemon juice, and classic Greek herbs like oregano and thyme, then grilled to perfection for a smoky-charred finish. Paired with a refreshing Greek salad featuring crisp cucumbers, ripe cherry tomatoes, tangy feta cheese, and briny kalamata olives, this dish offers a balanced combination of protein-packed goodness and heart-healthy fats from extra virgin olive oil. Ready in just 35 minutes, this low-sodium and nutrient-rich recipe is ideal for busy weeknights, dinner parties, or anyone prioritizing mindful eating. Treat your taste buds to this Mediterranean feast today!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 3 pieces garlic cloves, minced
- 2 teaspoons dried oregano
- 1.5 teaspoons dried thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large piece red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 medium piece cucumber, sliced
- 0.5 cup feta cheese, crumbled
- 0.25 cup kalamatra olives, pitted and sliced
- 2 tablespoons fresh parsley, chopped
Instructions
In a large mixing bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper.
Add the chicken breasts to the bowl, ensuring each piece is well coated with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, up to 4 hours for better flavor.
Preheat your grill or grill pan over medium-high heat.
Once heated, place the chicken breasts on the grill. Cook for approximately 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C).
While the chicken is grilling, in a separate bowl, toss together the sliced red onion, cherry tomatoes, cucumber, crumbled feta, and sliced olives.
Drizzle the remaining tablespoon of olive oil over the salad and gently toss to combine. Set aside.
Once the chicken is done, remove it from the grill and allow it to rest for 5 minutes before slicing.
Serve the grilled chicken atop the Greek salad and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 3440 mg | 150% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 17.6 g | ||
| Protein | 239.7 g | 479% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 846 mg | 65% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3114 mg | 66% | |
*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.
