Description
Imagine a summer breeze, grill sizzling, and a plate that tastes like sunshine. This lemony herb chicken with cool cucumber-feta salad was born during a chaotic family BBQ and instantly became a seasonal staple. Juicy, zesty, and oh-so-fresh, it’s perfect for weeknights or wow-worthy gatherings. Keep lemons and garlic in your kitchen, and you’re never far from a delicious save-the-day dinner.
Ingredients
For the Chicken:
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4 boneless chicken thighs (or breasts, pounded evenly)
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Juice of 2 lemons
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3 garlic cloves, minced
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1½ tsp dried oregano
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2 tbsp olive oil
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Salt & black pepper
For the Salad:
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1 large cucumber, sliced
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1 cup cherry tomatoes, halved
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½ cup crumbled feta
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2 tbsp olive oil
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1 tbsp lemon juice
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Pinch of salt
Instructions
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Marinate Chicken: Mix lemon juice, garlic, oregano, olive oil, salt & pepper. Pour over chicken in a zip-top bag. Chill for 30 mins to overnight.
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Grill: Preheat grill or skillet to medium-high. Oil grates. Grill chicken 5–6 mins per side, until juices run clear.
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Make Salad: Toss cucumbers and tomatoes with lemon juice, olive oil, and salt. Add feta just before serving.
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Rest Chicken: Let grilled chicken rest 5 mins. Slice diagonally.
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Serve: Layer salad on a platter, top with sliced chicken, and garnish with lemon wedges or herbs.
Notes
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No Grill? Bake at 425°F for 20-25 mins or sear in a skillet.
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Make It Spicy: Add red pepper flakes to the marinade.
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Low-Carb? Serve over zucchini noodles.
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Add Veggies: Grill extra zucchini or peppers.
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Pita Option: Tuck it all into a warm pita with tzatziki!
- Prep Time: 10 mins
- Cook Time: 15 mins
Nutrition
- Calories: 320 Per Serving
- Sugar: 2g
- Fat: 18g
- Carbohydrates: 6g
- Protein: 30g