Description
This 30-minute Greek-inspired dinner features juicy grilled chicken marinated in a lemony, garlicky vinaigrette, tossed with fresh cucumber, tomatoes, bell pepper, red onion, and salty feta cheese. It's a vibrant, healthy, and easy meal perfect for summer evenings, served with optional grilled pita bread.
Ingredients
Scale
For the Dressing and Marinade
- 1/2 cup extra-virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Chicken and Salad
- 1 1/2 pounds boneless, skinless chicken breast cutlets
- 1 English cucumber
- 3 to 4 vine-ripened tomatoes
- 1 green bell pepper
- 1/4 red onion
- 1 cup crumbled feta cheese
- 1/4 cup chopped parsley (optional)
- Grilled pita bread, for serving (optional)
Instructions
- Make the Vinaigrette: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard, kosher salt, and ground black pepper. Shake vigorously until well combined.
- Marinate the Chicken: Place the chicken cutlets in a large bowl and pour in half of the vinaigrette. Toss the chicken with tongs to coat completely. Let it marinate for 5 minutes to absorb the flavors.
- Preheat the Grill: While the chicken marinates, preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade and place on the grill. Cook until golden brown with nice grill marks and the internal temperature reaches 165°F, about 4 to 5 minutes per side. Once cooked, transfer to a plate and let the chicken rest for 5 minutes.
- Prepare the Vegetables: While the chicken rests, chop the cucumber, tomatoes, and green bell pepper into 3/4-inch chunks. Thinly slice the red onion.
- Assemble the Salad: Cut the grilled chicken into bite-sized pieces and place in a large serving bowl. Add the chopped vegetables, crumbled feta cheese, remaining half of the vinaigrette, and chopped parsley if using. Toss gently to combine all ingredients and coat with dressing.
- Serve: Serve the salad immediately with optional grilled pita bread on the side. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- The lemony vinaigrette doubles as both a marinade for the chicken and a bright dressing for the salad, lending fresh, vibrant flavors.
- Use fresh, ripe vegetables for the best texture and taste.
- If you don't have a grill, you can cook the chicken on a stovetop grill pan or broil it in the oven.
- Optional parsley adds a fresh herbaceous note but can be omitted if unavailable.
- Grilled pita bread is a perfect accompaniment but can be served plain or toasted.
- Store leftovers in an airtight container and consume within 3 days to maintain freshness and safety.
Nutrition
- Serving Size: 1 serving
- Calories: 676 kcal
- Sugar: 8 g
- Sodium: 836 mg
- Fat: 42 g
- Saturated Fat: 11 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 61 g
- Cholesterol: 178 mg
