After I made Greek Salad with Tuna and Couscous, I had some Greek-style ingredients to use up, namely feta, kalamata olives, and fresh oregano and mint. I decided to make a grilled chicken with a Greek “salsa”. Chicken breasts topped with various “salsas” can be a healthy meal option. If made fresh from scratch, salsa can be very low in calories, fat, and sodium. Plus salsas made from fresh ingredients just taste better.
I love to serve toasted pita bread with anything Greek. I cut the pita bread in half (into 2 discs) and then into wedges. Smear with a good amount of butter and sprinkle with a little dried oregano and grated Parmesan. This is one time when I prefer using the pre-grated Parmesan that comes in the green can. Place the wedges on a baking pan and broil just until the bread gets lightly browned. One of my favorite things ever.
Grilled Chicken with Greek Salsa
- 2 boneless chicken breast, butterflied and each cut in two
- juice of half a lemon
- 2 tablespoons olive oil
- 1 garlic clove, minced
- salt and pepper
- 1/2 cup grape tomatoes, cut in half
- 1/3 cup diced cucumber
- 1/3 cup diced yellow or red pepper
- 1/4 cup diced red onion
- 1/4 cup chopped kalamata olives
- 1/4 cup crumbled reduced-fat feta cheese
- 2 teaspoons olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon chopped fresh mint
- 1 teaspoon chopped fresh oregano
- Combine lemon juice, garlic, and 2 tablespoons olive oil in a glass pie plate or shallow bowl. Place chicken in pie plate and toss to coat. Marinate in refrigerator for 30-60 minutes. Heat a grill pan or gas grill over medium heat. Sprinkle chicken with salt and pepper and place on grill pan. Cook for 4-5 minutes per side or until no longer pink inside.
- In a medium bowl, combine tomatoes, cucumber, diced pepper, red onion, feta cheese, olive oil, red wine vinegar, fresh mint, and oregano. Toss to combine.
- To serve, place chicken on a plate and top with salsa.
Yield: 4 servings