Our everyday grilled chicken got a makeover with a quick marinade and a little feta and herbs. Add some sliced cucumbers and peppers on the side, and this is a full, healthy, meal.
Greek Lemon Chicken
2 pounds boneless, skinless, chicken breasts (thin sliced or pounded thin)
juice of one lemon
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
2 cloves of garlic, minced
2 teaspoons dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
1/4 cup feta cheese, garnish
fresh mint and parsley for garnish
In a large Ziploc bag, combine lemon juice, red wine vinegar, olive oil, garlic, and oregano. Salt and pepper chicken, and add to marinade.
Refrigerate the chicken for 30 minutes to 2 hours.
Heat the grill to high heat and grill the chicken for 4-5 minutes, discarding marinade, then flip it over and grill for another 4-5 minutes or until the chicken is cooked through.
¼ cup English cucumber, peeled and grated (use box grater or microplane)
1 cup plain 2% Greek yogurt
juice of a lemon
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh dill, chopped
1 clove garlic, grated
1/2 teaspoon kosher salt, or more to taste
black pepper to taste
Whisk together all the ingredients and refrigerate until ready to serve.