Serves Two
The Ingredients
Chicken
1.5 lbs boneless skinless chicken breast
3 tbsp EVOO
1 tsp dijon mustard
2 tbsp red wine vinegar
2 cloves garlic, minced
2 tbsp lemon juice
1 tsp dried oregano
1/4 tsp ground cumin
1 tsp salt & 1/2 tsp pepper
Horiatiki Salad
3 medium sized, vine ripe tomatoes, sliced into 8 wedges
1/2 small red onion, very thinly sliced
1/2 medium cucumber, halved lengthwise and sliced thin
1 small green bell pepper, core removed and thinly sliced into rounds
1/4 cup pitted and drained kalamata olives
3 oz feta cheese [omit of DF]
Dressing
2 tbsp EVOO
1 tsp dried oregano
2 cloves garlic, minced
1/2 tsp dijon mustard
2 tbsp lemon juice
2 tbsp red wine vinegar
1/2 tsp salt & 1/4 tsp pepper
The Instructions
For the Salad
Combine all the ingredients into a medium bowl and top with feta cheese. Then, whisk together all the dressing ingredients together in a small dish and drizzle over the salad.
For the Chicken
Place the chicken on a cutting board and cover with cling wrap or parchment paper. Pound (using meat mallet or bottom of a skillet) until it is 1/2 inch thick.
In a medium dish add the olive oil, dijon, red wine vinegar, garlic, lemon juice, dried oregano, cumin, kosher salt, and black pepper. Whisk to combine. Place chicken in dish and let marinade for at least 30 minutes, but preferably 4-24 hours.
Heat the grill to 400ºF and cook chicken roughly 4 mins/side or until fully cooked. Serve with salad and enjoy!