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…).
- 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)
WHAT TO DO:
- Combine the tomatoes, olives, & mint in a bowl.
- Add the olive oil and lemon juice. Mix it up.
- If you’re having this with chicken, season your chicken breast with salt & pepper and cook on the stove until browned.
- Lay the chicken on the dish you’ll be serving it on.
- Add feta to the mixture and mix. Add a little dash of salt. Stir.
- 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.