Grilled Mediterranean Chicken Breast (Juicy, Never Dry)

Name: Grilled Mediterranean Chicken Breast (Juicy, Never Dry)
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 4 servings
Ingredients: Juice of 1 lemon; 1/4 cup olive oil; 2 tablespoons fresh parsley (chopped); 2 tablespoons fresh dill (chopped); 2 tablespoons fresh oregano (chopped); 2 tablespoons fresh basil (chopped); 2 tablespoons red onion (minced); 2 cloves garlic (minced); 1 teaspoon kosher salt; 1/4 teaspoon coarse ground pepper; 4 chicken breasts; 1 cup cucumber (chopped); 1/2 cup cherry tomatoes (quartered); 1/2 cup kalamata olives (halved); 2 tablespoons red onion (diced); 1 tablespoon olive oil; 1 tablespoon fresh basil leaves (chopped); 2 teaspoons lemon juice; 1 teaspoon kosher salt; 1/4 teaspoon coarse ground pepper; 1/4 cup feta cheese crumbles

Grilled Mediterranean Chicken Breast Juicy grilled chicken breasts marinated in lemon juice, olive oil, and four fresh herbs, parsley, dill, oregano, and basil, then topped with a bright cucumber, tomato, olive, and feta salad. Ready in 32 minutes (plus marinating), feeds 4, and works just as well in the oven or air fryer!

Prep18 min
Cook12 min
Total30 min
Makes4 servings
Calories480

Ingredients

4 servings

For the marinade:

Juice of 1 lemon
1/4 cup olive oil
2 tablespoons fresh parsley (chopped)
2 tablespoons fresh dill (chopped)
2 tablespoons fresh oregano (chopped)
2 tablespoons fresh basil (chopped)
2 tablespoons red onion (minced)
2 cloves garlic (minced)
1 teaspoon kosher salt
1/4 teaspoon coarse ground pepper
4 chicken breasts

For the topping:

1 cup cucumber (chopped)
1/2 cup cherry tomatoes (quartered)
1/2 cup kalamata olives (halved)
2 tablespoons red onion (diced)
1 tablespoon olive oil
1 tablespoon fresh basil leaves (chopped)
2 teaspoons lemon juice
1 teaspoon kosher salt
1/4 teaspoon coarse ground pepper
1/4 cup feta cheese crumbles

Method

1
In a large bowl, whisk together all the marinade ingredients except the chicken until combined. Remove 1/4 cup of the marinade to a container and refrigerate.
2
Add the chicken and mix around to cover the chicken in the marinade. Cover and refrigerate for up to 2 hours.
3
In a large mixing bowl add all the ingredients except the feta and toss to combine. Cover and refrigerate until ready to use. Add the feta just before serving.
4
Remove the chicken from the fridge 20-30 minutes before grilling for a more even and tender cooking.
5
Preheat the grill over medium heat.
6
When ready to grill, brush the grates with oil.
7
Add the chicken and grill each side for about 5-7 minutes or until the internal temperature reaches 165 F.
8
Remove from the grill to a serving dish and let rest for 5 minutes. Top with the prepared salad after adding the feta and enjoy it warm.

Notes

Storage: Store the chicken and topping separately in airtight containers in the refrigerator for up to 3 days. The topping gets a little more wilted as it sits but the flavor actually deepens, it's still delicious on day 3. Freezing: Freeze the cooked chicken for up to 3 months in a freezer-safe container. The topping doesn't freeze well, so make that fresh when you're ready to serve. Meal prep tip: Marinate the chicken overnight on Sunday. Make the topping (without feta) on Sunday night. Grill the chicken Monday or Tuesday and you have a full dinner that takes about 15 minutes of active work on the actual weeknight.