Greek Chicken
This recipe is in heavy rotation in my house. Reason being, it’s super quick & easy, and I typically have all of the ingredients on hand. If you’re new to my blog, you should know that just about everything I cook at home is extremely fool-proof. I wasn’t always in love with cooking, in fact, quite the opposite, I disliked it for a long time. Once I became more comfortable in the kitchen and developed a palette for what I liked, that is when it all became fun. But until then, just following a recipe was never my thing.

I’ve always loved Greek food, so creating a chicken that combines the best Greek salad with some added protein sounded like a great idea to me. Many years later, we still eat this dish regularly and never get tired of it. It’s very refreshing and juicy, and sometimes I make it sans chicken as a side.

Recently I went through the food section of my blog and cleaned out a TON of posts. It was bad. So if you’ve been looking for this post, I apologize; however, here it is, back and better than ever! (My photography is much better these days…).

Greek Salad Chicken

  • 1 cup of cheery tomatoes, halved or cut into quarters
  • 1/2 cup mint, shredded or ripped
  • 1/2 cup Kalamata olives
  • 1/4 cup feta cheese
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • Salt & Pepper
  • Chicken breast (optional)
  1. Combine the tomatoes, olives, & mint in a bowl.
  2. Add the olive oil and lemon juice. Mix it up.
  3. If you’re having this with chicken, season your chicken breast with salt & pepper and cook on the stove until browned.
  4. Lay the chicken on the dish you’ll be serving it on.
  5. Add feta to the mixture and mix. Add a little dash of salt. Stir.
  6. Pour the mixture over the chicken completely, or enjoy as a side.

*Tip: Since this salad creates a lot of juice, I recommend serving it with some orzo on the side.