Roasted Vegetables and Grilled Chicken Greek Salad

By beckylippert

An easy, fresh, delicious Greek salad, perfect for the grill or stovetop.

Ingredients

• Marinade:
• ~ Juice from 2 lemons
• ~ 1-1.5 cup of olive oil
• ~ 4 tbsp Oregano
• ~ 4 tbsp Parsley
• ~ 4 tbsp Dijon Mustard
• ~ 3-5 cloves of garlic, minced
• ~ 2 tsp fresh ground black pepper
• ~ 2 tbsp Thyme, optional
• ~ 2 tbsp Rosemary, optional
• Entree:
• ~ 1-2 Chicken Breasts
• ~ 1 Yellow Bell Pepper
• ~ 1 Orange Bell Pepper
• ~ 1 Medium Red Onion
• ~ Tomatoes, any kind, any amount
• ~ Kalamata Olives
• ~ Feta Cheese
• ~ Romaine Lettuce

Details

Servings 3
Preparation time 30mins
Cooking time 60mins
Adapted from rebeccamlippert.blogspot.com

Preparation

Step 1

Chicken:
1. Thaw chicken breast. Hammer chicken breast to a reasonable and even thickness. Stab multiple times with a fork. Place in a plastic bag.
2. Combine ingredients for marinade and add enough to the bag of chicken to evenly coat. Place in fridge for at least 8 hours. The longer the better.

Meal:
1. Preheat oven to 350 degrees. Chop up bell peppers, onion and tomatoes into 1 inch pieces. Add enough marinade to coat the vegetables. Place veggies on a cookie or baking sheet, spread out evenly. Bake 20-30 minutes, checking occasionally.
2. Remove chicken from fridge and cut into 1 inch pieces. Grill using a grill pan and the lid of a pan to retain moisture.
3. Wash and rip up enough romaine lettuce for 3-4 people.
4. When all items are done cooking toss chicken, vegetables and romaine lettuce in a large bowl. Sprinkle with some more marinade, kalamata olives and feta cheese.

If you have a grill and would prefer to use it, you could just put the chicken and vegetables on skewers, or grill the chicken and roast the vegetables in a pan on the grill.

Enjoy!

Ps. I thought the marinade was a little heavy on the oil, so use it sparingly as a dressing, or add more lemon juice to lighten it up.