Description
A protein-packed, fresh Mediterranean dish that combines tender, oregano-marinated chicken breast with a crisp medley of vegetables. Featuring cooling cucumbers, juicy cherry tomatoes, briny kalamata olives, and tangy feta, this salad is the perfect healthy meal for lunch or dinner. It is simple to prepare, using high-quality olive oil and fresh lemon juice to achieve authentic, vibrant flavors.
Ingredients
1 lb Chicken Breast
1 large English Cucumber
1 cup Cherry Tomatoes, halved
1/2 cup Feta Cheese, crumbled
1/3 cup Kalamata Olives, pitted and sliced
1/4 cup Red Onion, thinly sliced
3 tbsp Extra virgin olive oil
2 tbsp Freshly squeezed lemon juice
1 tsp Dried oregano
Salt to taste
Instructions
Whisk olive oil, lemon juice, salt, and oregano in a medium bowl to create the marinade.
Coat the chicken breast fillets evenly with half of the marinade mixture.
Heat a non-stick skillet over medium-high heat.
Sear the chicken for six minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
Remove the chicken from the pan and let it rest for five minutes before slicing.
Chop the cucumbers and halve the cherry tomatoes into uniform pieces.
Toss the vegetables in a large salad bowl with the olives and onions.
Drizzle the remaining marinade over the raw vegetables.
Add the sliced chicken and crumbled feta to the top of the bowl.
Toss all ingredients gently and serve immediately.
Notes
You can substitute chicken breasts with chicken thighs for a juicier texture. Ensure the chicken rests for at least 5 minutes to lock in the juices before slicing. Store leftovers in an airtight container for up to 2 days, though it is best enjoyed fresh.
- Prep Time: 20
- Cook Time: 15
- Category: Trends Recipes
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg