Grilled Chicken with Greek Salad

Instructions

1. Step 1

   Preheat the grill to medium heat.

   Timer: 10 min (fixed)

   Cookware: grill

2. Step 2

   Put the chicken in a shallow dish. Coat it with 2 tbsp (30 ml) olive oil, 30 ml lemon juice, the garlic, 2 tsp (2 gr) oregano, ½ tsp (3 gr) salt, and ½ tsp (1 gr) black pepper; marinate for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 4.0 piece Chicken Breast, 2.0 gr Dried Oregano, 30.0 ml Extra Virgin Olive Oil, 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 3.0 gr Salt

   Cookware: Shallow Dish

3. Step 3

   Cut the tomatoes into wedges. Halve and slice the cucumber, seed and slice the bell pepper, and thinly slice the red onion; place everything in a large mixing bowl.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 piece Cucumber, 1.0 piece Green Bell Pepper, 1.0 piece Red Onion, 4.0 piece Tomato

   Cookware: Chef Knife, cutting board, mixing bowl

4. Step 4

   Whisk the remaining 2 tbsp (30 ml) olive oil, 1 tbsp lemon juice, red wine vinegar, remaining 1 gr oregano, remaining ½ tsp (3 gr) salt, and remaining 1 gr black pepper in a small bowl.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Dried Oregano, 30.0 ml Extra Virgin Olive Oil, 1.0 gr Ground Black Pepper, 15.0 ml Lemon Juice, 15.0 ml Red Wine Vinegar, 3.0 gr Salt

   Cookware: small bowl, whisk

5. Step 5

   Grill the marinated chicken, turning once, until browned and the thickest part reaches 74°C.

   Timer: 12 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

6. Step 6

   Add the Kalamata olives and feta to the vegetables. Pour over the prepared dressing and toss gently.

   Timer: 2 min (fixed)

   Ingredients used: 150.0 gr Feta Cheese, 100.0 gr Kalamata Olive

   Cookware: mixing bowl

7. Step 7

   Transfer the chicken to a clean plate and rest it for 5 minutes. Serve each breast with a portion of Greek salad.

   Timer: 5 min (fixed)

   Cookware: plate