Juicy grilled chicken paired with classic Greek salad for a vibrant, high-protein, gluten-free summer meal.
# What You Need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Greek Salad
08 - 4 cups Romaine lettuce, chopped
09 - 2 cups cherry tomatoes, halved
10 - 1 large cucumber, diced
11 - 1/2 small red onion, thinly sliced
12 - 1 cup Kalamata olives, pitted and halved
13 - 1 cup feta cheese, crumbled
→ Dressing
14 - 3 tablespoons extra virgin olive oil
15 - 2 tablespoons red wine vinegar
16 - 1 tablespoon lemon juice
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon kosher salt
19 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a mixing bowl. Add chicken breasts and coat thoroughly with marinade. Allow to marinate for at least 15 minutes or up to 2 hours in the refrigerator.
02 - Preheat grill or grill pan to medium-high heat. Grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Remove from grill and let rest for 5 minutes before slicing thinly.
03 - In a large bowl, combine chopped Romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese.
04 - Whisk together extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper in a small bowl until emulsified.
05 - Drizzle the dressing over the salad ingredients. Toss gently to ensure even coating.
06 - Divide salad mixture into four bowls. Place sliced grilled chicken atop each bowl. Serve immediately.
