Grilled chicken paired with classic Greek salad for a vibrant, high-protein meal. Fresh, satisfying, and gluten-free.
# What You'll Need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts (approx. 1.1 lbs)
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ Greek Salad
08 - 4 cups chopped Romaine lettuce
09 - 2 cups cherry tomatoes, halved
10 - 1 large English cucumber, diced
11 - 1/2 small red onion, thinly sliced
12 - 1 cup Kalamata olives, pitted and halved
13 - 1 cup crumbled feta cheese
→ Salad 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 salt
19 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - In a mixing bowl, whisk olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper together. Place chicken breasts in the marinade, ensuring complete coating, and refrigerate at least 15 minutes or up to 2 hours for enhanced flavor.
02 - Heat grill or grill pan to medium-high. Grill marinated chicken for 6 to 7 minutes per side, until cooked through and juices run clear. Allow chicken to rest for 5 minutes, then slice thinly.
03 - In a large bowl, combine Romaine lettuce, cherry tomatoes, cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese.
04 - In a separate bowl, whisk extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper to create a cohesive dressing.
05 - Pour prepared dressing over salad ingredients. Toss gently until thoroughly combined.
06 - Divide salad evenly among four bowls. Top each portion with sliced grilled chicken. Serve immediately.
