This is honestly the BEST chicken marinate I have ever made. The chicken is juicy and delicious, and will satisfy your pickiest of eaters! If you’re following my June Menu, this Grilled Lemon Chicken Greek Salad recipe is listed for June, 10.
Grilling season is FINALLY here… and that means that I get out of the kitchen, and DJ gets out on the grill! I always love when I can put him to work in the kitchen, and he truly enjoys grilling, as most men do, so this recipe is perfect for the both of us.
The marinate for this chicken dish kinda came as a fluke. I was looking for ingredients to make something else, realized I had none of the above, so I resorted to my pantry and the “stock” items I always have in my fridge, and lemon and parsley are always there… so, lemon-chicken it was.
The Greek salad was obviously an afterthought with this meal, but it’s absolutely delicious, and has become another staple in our home. I’m really excited for the middle of summer to make this salad when my garden is in full bloom!
Not only is this dinner, quick and easy to make, but it’s absolutely DELICIOUS and is very, very healthy! The recipe is loaded with veggies, protein, pro-biotics (from the salad dressing), and good fats from the olive oil. Definitely a repeat offender on any healthy-eating menu. It makes for a fantastic lunch too.
When we were making this for dinner, Anthony, who is my official taste tester, was eating leaves of lettuce and chunks of cucumber in the salad dressing, and then at dinner time, when we were eating, he looked like he was done, so I took away his plate, and the child criiiiiiiiied… he was so upset that I took his plate away, and he was apparently still eating.. I got a “Mommmmmyyy…. I want to eat my salad… it’s tasty and you took it away”… Mom of the year over here… hahah!
So here’s how you make it…
For the chicken:
1 lb boneless, skinless chicken breast
¼ cup good olive oil
¼ c red wine vinegar
1 tbsp Dijon mustard
2 lemons, juiced and zested
1 tbsp salt
½ tbsp. black pepper
2 tbsp fresh parsley
For the salad:
1 english cucumber, peeled and diced
6 oz cherry tomatoes, halved
½ red onion, thinly sliced
1 cup Kalamata olives, halved
1 head romaine, chopped
6 oz feta cheese, cubed
For the dressing:
1 cup plain greek yogurt
1 tbsp good olive oil
1 cucumber, peeled, seeded and grated
1 tbsp lemon juice
1 tbsp red wine vinegar
1 tbsp fresh garlic
salt and pepper to taste
With a meat tenderizer or the bottom of a heavy frying pan, pound chicken breast to about ¼” thick – you might need to cut them in half first. This ensures for even cooking.
In a small bowl, combine olive oil, vinegar, mustard, lemon juice, parsley, salt and pepper. Pour half of marinate in a gallon sized ziplock bag and marinate chicken 30 minutes to overnight. Save remaining marinate for grilling.
Preheat one side of your grill to 375 degrees. Cook chicken for 5 minutes, or until browned and easy to flip. Flip chicken and move to unheated side of the grill, brush with remaining marinade. Close the lid, and let finish cooking and chicken has reached an internal temperature of 160 degrees. Cover lightly with foil and let rest 5 minutes before serving.
Meanwhile, make the salad dressing. In a small bowl with a whisk, combine yogurt, cucumber, lemon juice, red wine vinegar and garlic until combined. While whisking, drizzle in olive oil to combine. Season with salt and pepper to taste.
Once chicken has finished resting, slice thinly, and set aside while you assemble the salad. In a large bowl, toss all salad ingredients together. Top with sliced chicken and serve with the salad dressing on the side.
That’s it, that’s all, folks! Super easy, and super tasty.