Name: Greek Grilled Chicken
Prep time: 40 min
Cook time: 20 min
Ingredients: 7 oz Cannellini beans (rinsed); 1/2 cup Cucumber (sliced into half circles); 1/4 cup Red bell pepper (chopped small); 1/4 cup Red onion (thinly sliced); 2 TBSP Fresh parsley (chopped); 2 oz Feta cheese ((block feta in brine) cut into small chunks); Salt (to taste); Black pepper (to taste); 3 TBSP Extra-virgin olive oil; 1/2 TBSP White wine vinegar (to taste); 1/2 TBSP Lemon juice (to taste); 1/4 tsp Red pepper flakes; Salt (to taste); Black pepper (to taste); 1/2 tsp Garlic powder (to taste); 1/2 tsp Dried oregano (to taste); 3 tsp Lemon juice (to taste); 6 TBSP Extra-virgin olive oil (to taste); Salt (to taste); Black pepper (to taste); 10 oz Chicken breast boneless skinless (butterflied); 1/4 tsp Salt; 1/4 tsp Black pepper; 2 hunks Greek bread (nice big hunk); 16 oz Water; 8 slices Cucumber; 1/4 cup Fresh mint

Greek Grilled Chicken

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Prep Time: 40

Cook Time: 20

Servings: servings

Calories: 972kcal

Ingredients

Mediteranean Bean Salad

7 oz Cannellini beans rinsed
1/2 cup Cucumber sliced into half circles
1/4 cup Red bell pepper chopped small
1/4 cup Red onion thinly sliced
2 TBSP Fresh parsley chopped
2 oz Feta cheese (block feta in brine) cut into small chunks
Salt to taste
Black pepper to taste

Lemon Vinaigrette

3 TBSP Extra-virgin olive oil
1/2 TBSP White wine vinegar to taste
1/2 TBSP Lemon juice to taste
1/4 tsp Red pepper flakes
Salt to taste
Black pepper to taste

Grilled Chicken

Marinade

1/2 tsp Garlic powder to taste
1/2 tsp Dried oregano to taste
3 tsp Lemon juice to taste
6 TBSP Extra-virgin olive oil to taste
Salt to taste
Black pepper to taste

Chicken

10 oz Chicken breast boneless skinless butterflied
1/4 tsp Salt
1/4 tsp Black pepper
2 hunks Greek bread nice big hunk

Cucumber Mint Water

16 oz Water
8 slices Cucumber
1/4 cup Fresh mint

US Customary - Metric

Instructions

Make the cucumber mint water: Mix all ingredients into a pitcher. Refrigerate until you are ready to serve.
Prep salad: Prep all salad ingredients per instruction above and toss together in a large bowl. Refrigerate until you are ready to serve.
Make the lemon vinaigrette: In a jar with a fitted lid, add all of the lemon vinaigrette ingredients and season with salt and pepper. Close the jar and shake until thoroughly combined.
Make the marinade: In a bowl whisk together the ingredients for the marinade. Season with salt and pepper to taste.
Heat a grill or griddle pan over medium heat.
Prep the chicken: Set some of the marinade aside for brushing the chicken. Brush the chicken with the marinade on one side and season with salt and pepper.
Prep the bread: Brush the bread with the marinade on one side. Do not use the same brush you brushed the chicken with.
Place the seasoned side of the chicken on the grill or griddle pan, then use a spoon to drizzle a little more marinade over the top and season with salt and pepper. Once nicely marked (about 6 minutes), flip the chicken over, brush again with reserved marinade for the chicken. Close the grill (or cover pan with a lid) and cook for another 6 minutes to an internal temperature of 160°F using a thermometer. Once cooked, set aside to rest for 5 minutes.
Grill the bread: Lightly grill the bread brushed side down until golden brown.
Finish the salad: Drizzle lemon vinaigrette over salad and serve.
Serve: Enjoy chicken with bread, bean salad, and infused water.

Nutrition