Grilled Chicken with Greek Salad

Savor the flavors of the Mediterranean with this Grilled Chicken and Greek Salad combo!

🍋🌿 Juicy, herb-marinated chicken meets a fresh, tangy salad with feta and olives. Perfect for healthy weeknight dinners or summer BBQs!

Serves: 4

Prep Time: 15 minutes (plus 30 minutes marinating)

Cook Time: 12-15 minutes

Total Time: ~1 hour

Ingredients

For the Mediterranean Grilled Chicken:

• 4 boneless, skinless chicken breasts (about 1.5 lbs or 680g)
• ¼ cup (60ml) olive oil
• 3 tbsp lemon juice (from 1 lemon)
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• Optional: 1 tsp fresh rosemary, chopped

For the Greek Salad:

• 2 cups (200g) cherry tomatoes, halved
• 1 English cucumber, diced
• ½ red onion, thinly sliced
• 1 cup (150g) Kalamata olives, pitted
• 1 cup (100g) feta cheese, crumbled
• 2 cups (150g) chopped romaine lettuce or mixed greens
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp lemon juice
• 1 tsp dried oregano
• ¼ tsp salt
• ¼ tsp black pepper
• Optional: 1 bell pepper (red or yellow), diced

For Garnish:

• Fresh parsley, chopped
• Lemon wedges

Instructions

1. Marinate the Chicken:
   • In a large bowl or zip-top bag, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, salt, pepper, and rosemary (if using).
   • Add chicken breasts, coat well, and marinate in the fridge for 30 minutes (or up to 4 hours for more flavor).
2. Prepare the Greek Salad:
   • In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, feta, and lettuce.
   • In a small bowl, whisk olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Pour over the salad and toss gently. Set aside or refrigerate until ready to serve.
3. Grill the Chicken:
   • Preheat a grill or grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grates.
   • Remove chicken from marinade, letting excess drip off. Grill for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear.
   • Let chicken rest for 5 minutes before slicing.
4. Serve:
   • Slice chicken breasts and arrange on plates. Serve with a generous portion of Greek salad on the side.
   • Garnish with fresh parsley and lemon wedges for a bright finish.

Tips:

• No grill?: Cook chicken in a skillet over medium-high heat with 1 tbsp oil, or bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
• Make ahead: Marinate chicken up to 1 day in advance. Assemble salad (without dressing) and refrigerate; dress just before serving.
• Storage: Store leftover chicken and salad separately in airtight containers in the fridge for up to 3 days. Reheat chicken gently to avoid drying out.
• Variations: Swap chicken for shrimp or tofu. Add chickpeas or artichoke hearts to the salad for extra heartiness.
• Serving suggestion: Pair with warm pita bread, tzatziki, or roasted potatoes for a complete Mediterranean meal.