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🥗 Greek Village Salad with Grilled Chicken

375 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• garlic cloves 1 pc.
• oregano, dried 0.5 tsp
• salt pinch
• olive oil 5 tbsp
• mini cucumbers 3 pc.
• cherry tomatoes 400 g
• onions, red 0.5 pc.
• lemons 1 pc.
• olives, green 20 g
• mint, fresh 10 g
• pepper, black ground pinch

Instructions

1. 1. Rinse the chicken breast fillets under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut each fillet in half to create four flat pieces.
4. 4. Peel the garlic cloves.
5. 5. Grate the garlic finely or chop it small.
6. 6. Place the garlic into a bowl.
7. 7. Add oregano, salt, and two tablespoons of olive oil.
8. 8. Mix the ingredients well together.
9. 9. Coat the chicken meat with the marinade.
10. 10. Massage the spices thoroughly into the meat.
11. 11. Set the meat aside to let the flavors penetrate.
12. 12. Wash the cucumbers under running water.
13. 13. Cut off the ends of the cucumbers.
14. 14. Slice the cucumbers into thin rounds.
15. 15. Wash the tomatoes.
16. 16. Cut the tomatoes into quarters.
17. 17. Peel the half onion.
18. 18. Cut the onion into thin strips.
19. 19. Cut the lemon in half.
20. 20. Squeeze the juice from the lemon.
21. 21. Drain the olives in a sieve.
22. 22. Slice the olives into thin rings.
23. 23. Wash the mint.
24. 24. Shake the mint dry.
25. 25. Pluck the mint leaves from the stems.
26. 26. Chop the mint leaves coarsely.
27. 27. Place three tablespoons of olive oil into a separate bowl.
28. 28. Add three teaspoons of lemon juice.
29. 29. Whisk the oil and lemon juice well together.
30. 30. Season the dressing with salt and pepper.
31. 31. Add the prepared vegetables to the bowl with the dressing.
32. 32. Add the chopped mint.
33. 33. Mix everything well so the vegetables are evenly coated.
34. 34. Set the salad aside to let the flavors meld.
35. 35. Heat two tablespoons of oil in a frying pan.
36. 36. Set the heat to a high level.
37. 37. Place the marinated chicken fillets into the hot pan.
38. 38. Fry the meat on all sides.
39. 39. Fry it for about two to three minutes.
40. 40. The meat should become crispy and golden brown.
41. 41. Reduce the heat.
42. 42. Place the lid on the frying pan.
43. 43. Finish cooking the chicken for about two minutes.
44. 44. Plate the salad and the chicken.
45. 45. Sprinkle the dish with some fresh pepper.
46. 46. Serve the food immediately.

Nutrition per serving

• kcal: 375
• Protein: 43 g · Fett/Fat: 18 g · Carbs: 9 g