Because it’s Grilling Season! 
PERFECTLY Grilled, Flavorful, and Juicy chicken breasts tossed with fresh-crisp Summer Vegetables, and an effortless combination of Greek flavors.
This checks all of our boxes for an EXCELLENT Summertime meal idea! 
Makes about 4 servings
Ingredients
- 1 1/2 lbs. chicken tenders pounded to an even thickness
- sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each + more for finishing
- 4 Tbsps high quality extra virgin olive oil, divided
- 1 Tbsp dried oregano
- 2 large English cucumbers, halved lengthways and sliced
- 2 cups grape or cherry tomatoes, halved
- 1 large bell pepper (color of choice, I used yellow), seeded and chopped
- 1/2 cup pitted Kalamata olives
- 1 small red onion, chopped or sliced thin
- 1/2 cup crumbled feta cheese
- 2 Tbsps white wine vinegar, or apple cider vinegar
Instructions:
- Place the chicken tenders into a ziplock bag, or sealable container and add in dried oregano, 2 Tbsps oil, and sea salt and pepper. Combine well to coat your chicken, then refrigerate for at least 30 minutes to overnight.
- Heat a large non-stick grill pan over medium heat. Cook the chicken for 3-4 minutes on each side, or just until nicely charred and cooked through.
- Set aside on a plate and once cool enough to handle tear it, shred it, or chop it into small bite-sized pieces.
- In a large bowl add chicken, tomatoes, cucumbers, bell pepper, olives and onion as shown.
- Sprinkle with crumbled cheese and season with sea salt and freshly ground pepper to your taste.
- Drizzle with remaining oil and vinegar.
- Gently toss to combine and enjoy!
𝐑𝐚𝐜𝐡𝐞𝐥
Grilled Chicken Green Salad
Ingredients
- 1 1/2 lbs. chicken tenders pounded to an even thickness
- sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each + more for finishing
- 4 Tbsps high quality extra virgin olive oil, divided
- 1 Tbsp dried oregano
- 2 large English cucumbers, halved lengthways and sliced
- 2 cups grape or cherry tomatoes, halved
- 1 large bell pepper (color of choice, I used yellow), seeded and chopped
- 1/2 cup pitted Kalamata olives
- 1 small red onion, chopped or sliced thin
- 1/2 cup crumbled feta cheese
- 2 Tbsps white wine vinegar, or apple cider vinegar
Instructions
- Place the chicken tenders into a ziplock bag, or sealable container and add in dried oregano, 2 Tbsps oil, and sea salt and pepper. Combine well to coat your chicken, then refrigerate for at least 30 minutes to overnight.
- Heat a large non-stick grill pan over medium heat. Cook the chicken for 3-4 minutes on each side, or just until nicely charred and cooked through.
- Set aside on a plate and once cool enough to handle tear it, shred it, or chop it into small bite-sized pieces.
- In a large bowl add chicken, tomatoes, cucumbers, bell pepper, olives and onion as shown.
- Sprinkle with crumbled cheese and season with sea salt and freshly ground pepper to your taste.
- Drizzle with remaining oil and vinegar.
- Gently toss to combine and enjoy!
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