NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup chopped cucumber

0.5 cup cherry tomatoes

1 oz feta cheese

5 whole kalamata olives

1 tsp red wine vinegar

PREPARATION

• 1

  In a small glass bowl, whisk together half of the olive oil, the lemon juice, minced garlic, oregano, sea salt, and black pepper to create the marinade.

• 2

  Place the chicken thighs in a shallow dish, pour the marinade over them, and turn to coat evenly; let marinate for at least 15 minutes.

• 3

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and sear for 6 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 5

  While the chicken is cooking, combine the chopped cucumber, halved cherry tomatoes, olives, and crumbled feta in a medium bowl.

• 6

  Drizzle the salad with red wine vinegar and toss gently to combine.

• 7

  Remove the chicken from the heat and let it rest for 3 minutes before slicing and serving alongside the fresh Greek salad.