Mediterranean Chicken and Village Salad

19 Mar

mediterranean chicken

I’ve been craving Mediterranean food and decided to whip this up. A light, refreshing plate that I served with carrots simply pan roasted in olive oil, S&P, along with a scoop of rice topped with raw garlic spread.

Time: 30 min + marinating Serves: 4

Ingredients


  • Chicken


  • 4 boneless skinless chicken breast fillets
  • 1/4 cup lemon juice, freshly squeezed
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 tbsp fresh oregano leaves, roughly chopped
  • pinch red pepper flakes
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper, freshly ground
  • Village Salad


  • 2 roma tomatoes, diced (I de-seed)
  • 1 medium seedless cucumber, diced
  • 1/4 cup fresh parsley, roughly chopped
  • 1/4 cup Kalamata olives, chopped
  • 2 green onions, chopped
  • 4 oz. feta cheese, cut into small cubes
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • S&P – to taste

How to make it


  • Chicken


  • Combine all ingredients except for chicken in a non-reactive bowl. Whisk together to incorporate. Add chicken and marinate for 30 minutes.
  • Heat skillet over medium-high. Add a drizzle of olive oil and place chicken into skillet. Cook for 4 minutes on each side, or until cooked through and juices run clear. The chicken may also be done on a grill, under the broiler, or baked in the oven.
  • Village Salad


  • Combine all ingredients and toss well to incorporate.
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