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
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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.
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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.
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In a large cast-iron skillet, heat the olive oil over medium-high.
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Working in two batches, cook the chicken until browned and just cooked through, turning once, 4-6 minutes per side.
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Divide the chicken among plates and top with the Greek salad.