Teresa's Recipes
Grilled Chicken with Mediterranean Salad
Experience the vibrant flavors of the Mediterranean with our Grilled Chicken served alongside a crisp, colorful salad. This dish is a delightful symphony of tastes - from the juicy, smoky grilled chicken to the fresh, crunchy salad that's a mix of sweet cherry tomatoes, tangy feta cheese, and refreshing cucumbers, all dressed in a flavorful balsamic vinaigrette. This recipe is not only mouthwateringly delicious but also has roots in the healthy Mediterranean diet, known for its heart-healthy benefits.
Ingredients
- 4, boneless and skinless Chicken breasts
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 2, minced Garlic cloves
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 4 cups Mixed greens
- 1 cup, halved Cherry tomatoes
- 1, medium, sliced Cucumber
- 1/2, thinly sliced Red onion
- 1/2 cup, crumbled Feta cheese
- 1/4 cup Balsamic vinaigrette
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Calories: 350
- Fat: 15g
- Carbs: 10g
- Protein: 40g
- Sodium: 800mg
- Sugar: 6g
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create a marinade.
- Brush the chicken breasts with the marinade and let them sit for 10 minutes to absorb the flavors.
- Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
- In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and crumbled feta cheese.
- Drizzle the salad with the balsamic vinaigrette and toss to evenly distribute the dressing.
- Serve the grilled chicken with the freshly tossed Mediterranean salad on the side.
Tips
- For a vegetarian version, replace the chicken with grilled halloumi or tofu.
- Add olives or capers for an extra Mediterranean touch.
- Leftovers make a great lunch the next day!