Ingredients
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
Chicken
- 12 oz Chicken breast boneless skinless butterflied
- 2 hunks Greek bread nice big hunk
Halloumi Salad
- 1/4 pound Halloumi cheese sliced into 4 slabs
- 1/2 lb Beefsteak Tomatoes sliced into rounds
- 1/2 Lemon
- 2 TBSP Extra-virgin olive oil
- 4 leaves Fresh basil torn
- 1 TBSP Fresh parsley finely chopped
Cucumber Mint Water
- 16 oz Water
- 8 slices Cucumber
- 2 TBSP Fresh mint
Instructions
- Make the beverage: Fill a pitcher with water, stir in the cucumber and mint leaves. Refrigerate until you are ready to serve.
- Make the marinade: In a bowl whisk together the ingredients for the marinade. Season with salt and pepper.
- Prep salad ingredients per instruction above.
- Prep the chicken: Brush the chicken with the marinade on one side and season with salt and pepper. Set some of the marinade aside for brushing the chicken. Do not place your brushing tool back into the marinade if it has touched the raw chicken.
- Brush the bread on one side with the marinade as well.
- Grill the chicken: Place the brushed side of the chicken on the grill or griddle pan, then use a spoon to drizzle a little more marinade over the top, once nicely marked, flip the chicken over, brush with reserved marinade for the chicken. Close the grill (or cover pan with a lid) and cook to an internal temperature of 160°F (71°C) using a thermometer. Once cooked, set aside to rest for 5 minutes.
- If using a grill, lightly grill the bread brushed side down until golden brown. If not using a grill, toast the bread in a toaster oven. Remove from the grill.
- Grill the Halloumi: If using a grill, brush the grill grates with oil, then add the halloumi. If not using a grill, heat a grill pan over medium-high heat. Once hot, drizzle in a tsp of oil and add the halloumi. Cook, turning once, until marks appear and the cheese is warmed throughout, about 1 minute per side.
- Make the salad: Arrange the tomatoes on a serving platter or four plates. Lightly squeeze the lemon over them and season with flaky salt and pepper. Place the grilled halloumi on top of the tomatoes. Drizzle the salad with olive oil and sprinkle with the basil and parsley.
- Serve: Enjoy salad immediately with the grilled chicken, bread, and cucumber mint water.
Nutrition
Calories: 719kcal | Carbohydrates: 27g | Protein: 26g | Fat: 58g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 36g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 869mg | Potassium: 1059mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2215IU | Vitamin C: 38mg | Calcium: 209mg | Iron: 2mg
Grilled Marinated Chicken
Ingredients
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
Chicken
- 12 oz Chicken breast boneless skinless butterflied
- 2 hunks Greek bread nice big hunk
Halloumi Salad
- 1/4 pound Halloumi cheese sliced into 4 slabs
- 1/2 lb Beefsteak Tomatoes sliced into rounds
- 1/2 Lemon
- 2 TBSP Extra-virgin olive oil
- 4 leaves Fresh basil torn
- 1 TBSP Fresh parsley finely chopped
Cucumber Mint Water
- 16 oz Water
- 8 slices Cucumber
- 2 TBSP Fresh mint
Instructions
- Make the beverage: Fill a pitcher with water, stir in the cucumber and mint leaves. Refrigerate until you are ready to serve.
- Make the marinade: In a bowl whisk together the ingredients for the marinade. Season with salt and pepper.
- Prep salad ingredients per instruction above.
- Prep the chicken: Brush the chicken with the marinade on one side and season with salt and pepper. Set some of the marinade aside for brushing the chicken. Do not place your brushing tool back into the marinade if it has touched the raw chicken.
- Brush the bread on one side with the marinade as well.
- Grill the chicken: Place the brushed side of the chicken on the grill or griddle pan, then use a spoon to drizzle a little more marinade over the top, once nicely marked, flip the chicken over, brush with reserved marinade for the chicken. Close the grill (or cover pan with a lid) and cook to an internal temperature of 160°F (71°C) using a thermometer. Once cooked, set aside to rest for 5 minutes.
- If using a grill, lightly grill the bread brushed side down until golden brown. If not using a grill, toast the bread in a toaster oven. Remove from the grill.
- Grill the Halloumi: If using a grill, brush the grill grates with oil, then add the halloumi. If not using a grill, heat a grill pan over medium-high heat. Once hot, drizzle in a tsp of oil and add the halloumi. Cook, turning once, until marks appear and the cheese is warmed throughout, about 1 minute per side.
- Make the salad: Arrange the tomatoes on a serving platter or four plates. Lightly squeeze the lemon over them and season with flaky salt and pepper. Place the grilled halloumi on top of the tomatoes. Drizzle the salad with olive oil and sprinkle with the basil and parsley.
- Serve: Enjoy salad immediately with the grilled chicken, bread, and cucumber mint water.
Nutrition
Calories: 719kcalCarbohydrates: 27gProtein: 26gFat: 58gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 36gTrans Fat: 0.2gCholesterol: 88mgSodium: 869mgPotassium: 1059mgFiber: 5gSugar: 14gVitamin A: 2215IUVitamin C: 38mgCalcium: 209mgIron: 2mg
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