I’ll never not crave a fresh Greek-inspired meal, and this one is on repeat in my kitchen at least once a month. It’s got all the components of a satisfying and nourishing dinner: protein from the juicy marinated chicken breasts, fresh veggies from the chopped salad, a vibrant Greek dressing, and a side of rice to make it a little more filling. This meal is also fabulous with our Greek Lemon Potatoes!

Harmony Mediterranean Blend – packed with beautiful dried oregano, basil, garlic, onion, and tomato – lends bright and herby flavor to both the chicken marinade and the dressing. Feel free to add a little Citrus Finishing Salt at the end, too.

Serves: 4 servings

Time: 45 minutes total

Ingredients:

For the chicken:

• 1 pound boneless skinless chicken breasts (if they’re thick, slice them in half lengthwise)
• 2 tablespoons extra virgin olive oil 
• Juice from 1 lemon 
• 2 cloves garlic, minced 
• 1 tablespoon Harmony Mediterranean Blend
• ¼ teaspoon kosher salt
• Freshly ground black pepper

For the chopped Greek salad:

• 1 small clove garlic, minced 
• 1 teaspoon dijon mustard 
• 1 teaspoon Harmony Mediterranean Blend
• Pinch of kosher salt
• Freshly ground black pepper
• Juice from 1/2 lemon 
• 1 tablespoon red wine vinegar 
• 3 tablespoons olive oil
• 1/2 large English cucumber, chopped into bite-size chunks
• 1 ½ cups cherry or grape tomatoes, halved

For serving:

• Cooked rice or quinoa
• 1/2 cup feta cheese crumbles
• Finely chopped fresh herbs (such as parsley or mint) for garnish

Instructions:

• In a Tupperware or large zip-top plastic bag, add the chicken, olive oil, lemon juice, garlic, Harmony Mediterranean Blend, salt, and pepper and toss to thoroughly coat the chicken. Refrigerate for 30 minutes or preferably overnight.
• 10 minutes before cooking the chicken, make the salad. In a large bowl whisk together the garlic, dijon mustard, Harmony Mediterranean Blend, salt, pepper, lemon juice, red wine vinegar, and olive oil until well combined. Add the cucumber and tomatoes and toss with the dressing. Set aside.
• On a cast iron skillet (or grill or grill pan) over medium-high heat, cook the chicken for 3-4 minutes, flip, then cook for another 2 minutes or until cooked through.
• Serve the chicken alongside cooked rice (or quinoa) with the salad on the side. Top the salad with crumbled feta and garnish everything with a shower of chopped herbs.