Categories: Meals

Ingredients

• 4 chicken breasts, tenderloin removed
• Salt and pepper
• 1 tsp dried oregano, lightly crushed
• 2 heads gem lettuce, chopped
• 1 pt. cherry tomatoes, halved
• 1/3 English cucumber, chopped
• 1 cup mixed fresh mint and parsley, coarsely chopped
• 1 cup crumbled feta
• 1/2 red onion, chopped
• 4 pepperoncini, chopped
• 1 lemon, juiced
• 4 tbsp. olive oil

Directions

1. Working with 1 breast at a time, butterfly the chicken by cutting horizontally with a sharp knife almost all the way through. Open like a book and pound between sheets of plastic wrap to 1/4-inch thick. Season the chicken with salt, pepper and oregano.

2. In a medium bowl, mix the lettuce, tomatoes, cucumber, herbs, feta, onion and pepperoncini. Drizzle the Greek salad with the lemon juice and 2 tbsp. olive oil; season.

3. In a large cast-iron skillet, heat the olive oil over medium-high.

4. Working in two batches, cook the chicken until browned and just cooked through, turning once, 4-6 minutes per side.

5. Divide the chicken among plates and top with the Greek salad.

Email to a friend | Print this recipe | Back