Mediterranean Chicken And Village Salad
From DetroitTokyo 11 years ago
- 30 min to make
- Serves 4
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.
Ingredients
chicken
- 4 boneless skinless chicken breast fillets shopping list
- 1/4 cup lemon juice, freshly squeezed shopping list
- 1 tbsp olive oil shopping list
- 3 cloves garlic, minced shopping list
- 2 tbsp fresh oregano leaves, roughly chopped shopping list
- pinch red pepper flakes shopping list
- 1/4 tsp sea salt shopping list
- 1/4 tsp black pepper, freshly ground shopping list
Village Salad
- 2 roma tomatoes, diced (I de-seed) shopping list
- 1 medium seedless cucumber, diced shopping list
- 1/4 cup fresh parsley, roughly chopped shopping list
- 1/4 cup kalamata olives, chopped shopping list
- 2 green onions, chopped shopping list
- 4 oz. feta cheese, cut into small cubes shopping list
- 2 tbsp olive oil shopping list
- 1 tbsp white wine vinegar shopping list
- S&P – to taste shopping list
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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