Easy Greek-style chicken with Greek Vegetable Salad
Makes: 4 servings
Prep Time: 12 minutes
Total Time: 30 minutes
1 pound cherry or grape tomatoes, cut in half lengthwise
1 English cucumber, peeled, seeded, sliced thin
1/2 cup crumbled feta cheese
1/4 cup chopped kalamata olives
1 teaspoon zest plus 1 1/2 Tablespoons juice from one lemon
1 Tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup avocado oil, divided
2 Tablespoons plain Greek-style yogurt
8 boneless, skinless chicken cutlets, pounded to 1/4 inch thick.
1. Make Salad: In a medium bowl, add cherry tomatoes, cucumber, feta cheese and kalamata olive and toss together to coat.
2. Make Dressing: In a small bowl, add the lemon zest and juice, minced garlic, dried oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk together well to combine. While continuing to whisk, slowly drizzle in 2 tablespoons of avocado oil until fully incorporated.
3. Dress Salad: Transfer 1/2 only of the dressing to the bowl with the tomatoes and cucumbers and toss together to coat. Set aside.
4. Make Sauce: To the remaining dressing, stir in 2 Tablespoons yogurt until well combined.
5. Cook Chicken: Season chicken cutlets with salt and pepper. In a large non-stick skillet over medium high heat, add 1 Tablespoon avocado oil and heat just until shimmering. Add 4 cutlets to the pan and cook until lightly browned on both sides, about 5 minutes total. Transfer to a plate and repeat with remaining oil and chicken.
6. Serve & Enjoy: To serve, drizzle chicken with the reserved sauce and the cucumber and tomato salad on the side. Enjoy!
