Greek Marinated Chicken Breast with Cucumber Tomato Salad

Per serving

Protein

42g

Carbs

5g

Fat

10g

Calories

291

Ingredients

• 2 lbs boneless skinless chicken breast (raw weight)
• 3 tbsp olive oil (2 tbsp go into the marinade and are discarded, 1 tbsp is consumed)
• 3 tbsp red wine vinegar
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 cups English cucumber with skin, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup diced red onion
• 1/4 cup kalamata olives, halved
• 1 oz crumbled feta cheese
• Salt and black pepper to taste

Method

1. 1Whisk 2 tbsp olive oil, red wine vinegar, garlic, oregano, thyme, salt and pepper in a large bowl or zip bag. Add chicken breasts and toss to coat fully. Marinate minimum 2 hours — overnight is best for maximum flavor penetration.
2. 2Remove chicken from marinade and discard marinade. Grill over medium-high heat or cook in a cast iron skillet 6-7 minutes per side until internal temperature reaches 165 degrees. Rest 5-10 minutes then slice against the grain.
3. 3While chicken rests combine cucumber, cherry tomatoes, red onion, and kalamata olives in a large bowl. Drizzle remaining 1 tbsp olive oil and a pinch of salt and pepper. Toss gently.
4. 4Portion sliced chicken into 5 containers. Add equal portions of cucumber tomato salad alongside each serving.
5. 5Top each portion with crumbled feta. Seal and refrigerate immediately.