Grilled Chicken with Greek Salad2012-12-03
- Serves: 2
- Prep Time: 15m
- Cook Time: 10m
- Ready In: 25m
- 1 Cup Extra Virgin Olive Oil
- 2 Cloves Garlic, minced
- 1 Lemon, juiced
- 2 Tablespoons Red Wine Vinegar
- 2 Teaspoons Dried Oregano
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1/2 English Cucumber, chopped
- 1 Red Onion, chopped
- 1 Tomato, chopped
- Kalamata Olives
- Feta Cheese
- 1 Chicken Breast, butterflied
- 1 Teaspoon Olive Oil
- Salt, to taste
- Pepper, to taste
- 1 Teaspoon Butter
Place a grill pan on high heat. Take your butterflied chicken breast, season with salt and pepper, and a little bit of olive oil. Add the chicken to the pan, and cook for about 4-5 minutes.
While the chicken is cooking, make the greek dressing. In a large measuring cup, add 1 cup of extra virgin olive oil, 2 cloves of minced garlic, the juice of 1 lemon, 2 tbsp of red wine vinegar, about 2 tsp of dried oregano, and a little bit of salt and pepper. Combine well with a whisk. Adjust to your taste.
Prepare the salad. Add 1/2 of a chopped English cucumber, chopped red onion, and chopped tomato. Top with a little bit of dressing. Add some kalamata olives, and feta cheese. Mix well. Add more dressing if desired.
Check on your chicken breast. Flip the breast over, and cook for another 4-5 minutes, or until ready.
Once the chicken is ready, place on a serving dish, and rub a piece of butter over top. Serve with the greek salad.