Ingredients

• 4 chicken breast
• 60 mls (0.25 cup) lemon juice
• 2 tbsps olive oil
• 3 garlic cloves
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 0.5 tsp black pepper
• 1 romaine lettuce head
• 1 cucumber
• 2 tomato
• 0.5 red onion
• 120 mls (0.5 cup) kalamata olives
• 120 mls (0.5 cup) feta cheese
• 2 tbsps red wine vinegar
• 60 mls (0.25 cup) olive oil
• 0.5 tsp dried oregano
• 0.25 tsp salt
• 0.25 tsp black pepper

Instructions

1. In a bowl, mix lemon juice, 2 tablespoons of olive oil, minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, and 0.5 teaspoon black pepper.
2. Add chicken breasts to the bowl, ensuring they are well coated in the marinade. Let it marinate for at least 30 minutes.
3. Preheat the grill to medium-high heat.
4. Grill the chicken breasts for 6-7 minutes on each side or until fully cooked.
5. While the chicken is grilling, chop the romaine lettuce, cucumber, tomatoes, and red onion. Mix them in a large salad bowl.
6. Add kalamata olives and feta cheese to the salad.
7. In a small bowl, combine red wine vinegar, 0.25 cup olive oil, 0.5 teaspoon dried oregano, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Whisk well to make the dressing.
8. Pour the dressing over the salad and toss well.
9. Serve the grilled chicken breasts on top of the Greek salad.

Notes

• Marinate the chicken for at least 30 minutes for best results
• Substitute mixed greens for romaine if desired