Greek Grilled Chicken & Salad {Recipe}

I spent more than an hour this week reliving our honeymoon in Greece through photos (and daydreaming about going back), and while I can’t bring you there, I can share with you a new recipe for Greek Grilled Chicken and a fresh Greek Salad to go with it. Both are great for a nice summer night and are delicious, easy to make and pretty healthy. Check out the recipe below and let me know what you think!

Greek Grilled Chicken

Ingredients

• 6-8 boneless, skinless chicken breasts
• 1/2 cup extra virgin olive oil
• 1/3 cup fresh-squeezed lemon juice
• 1 tsp. fresh lemon zest or 1/4 tsp. dried lemon zest (or use a little more lemon juice if you don’t have lemon zest)
• 1 tsp. Greek Seasoning
• 1 tsp. poultry seasoning
• 1 tsp. dried oregano
• black pepper to taste

Directions

Greek Salad

Ingredients

• 6 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• 1/2 teaspoon fresh chopped garlic
• 1 teaspoon red wine vinegar
• 1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
• 1/2 teaspoon dill weed or 1 teaspoon chopped fresh dill
• Salt and freshly ground black pepper
• 3 large plum tomatoes, seeded, coarsely chopped
• 3/4 cucumber, peeled, seeded, coarsely chopped
• 1/2 red onion, peeled, chopped
• 1 bell pepper, seeded, coarsely chopped (I didn’t have these but would add next time)
• 1/2 cup Kalamata olives (more if you love them as much as me!)
• A heaping half cup crumbled feta cheese (I used reduced-fat)

Directions

• Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)
• Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.