Ingredients
Scale
- 1 pound chicken breasts or thighs, boneless and skinless
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh basil leaves
- Optional swaps: use tofu or portobello mushrooms for a vegetarian option
Instructions
- Preheat your grill to medium-high heat. If you don’t have a grill, a grill pan on the stove works just as well.
- In a large bowl, mix together the olive oil, lemon juice and zest, minced garlic, smoked paprika, dried oregano, salt, and pepper. Add the chicken and toss to coat. Let it marinate for at least 15 minutes to soak in all those flavors.
- While the chicken marinates, prepare the salad by combining the cherry tomatoes, cucumber, red onion, and feta cheese in a large bowl. Set aside.
- Grill the chicken for about 6-8 minutes on each side, or until fully cooked and juices run clear. The smell of garlic and lemon sizzling on the grill might just take you back to those childhood summers spent running around the backyard.
- Once the chicken is done, let it rest for a few minutes before slicing it into strips.
- Toss the sliced chicken with the salad and sprinkle fresh basil leaves on top. Serve immediately and enjoy the burst of summer flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Summer Dinner Recipes, recipe, cooking, food
