YOUR SOLIN GENERATED RECIPE
Lemon-Herb Grilled Chicken with Crispy Greek Salad
Enjoy a bright and refreshing meal featuring perfectly grilled lemon-herb chicken paired with a crispy, Mediterranean-inspired Greek salad. The juicy chicken, marinated in zesty lemon and aromatic herbs, is balanced by crunchy cucumbers, vine-ripe tomatoes, sharp red onion, briny Kalamata olives, and a sprinkle of creamy feta cheese, all lightly dressed in extra virgin olive oil and a splash of lemon juice.
INGREDIENTS
4 oz Chicken Breast
1 tbsp Lemon Juice
2 sprigs Fresh Rosemary
2 tbsp Fresh Parsley
1/2 cup diced Cucumber
1 medium Tomato, chopped
1/4 medium Red Onion, diced
6 Kalamata Olives
1 oz Feta Cheese
1/2 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
PREPARATION
In a small bowl, combine lemon juice, chopped rosemary, parsley, salt, and pepper. Use this as a marinade.
Place the chicken breast in a shallow dish and pour the marinade over it. Make sure the chicken is well coated and let it marinate for at least 20 minutes (or up to 1 hour in the refrigerator).
Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.
While the chicken is grilling, prepare the Greek salad: In a mixing bowl, combine diced cucumber, chopped tomato, diced red onion, and Kalamata olives.
Drizzle the salad with extra virgin olive oil and add a splash of lemon juice. Season lightly with salt and pepper and toss to mix evenly.
Plate the grilled chicken alongside a generous serving of the crispy Greek salad and top the salad with crumbled feta cheese.
Serve immediately and enjoy the refreshing, zesty flavors.