Ingredients

  • CHICKEN AND MARINADE
  • 3 chicken breasts
  • 1/2 cup olive oil
  • 10 cloves garlic, sliced thin
  • 3 sprigs fresh rosemary, or 1 tbsp dried
  • 3 sprigs fresh thyme, or 1 tsp dried
  • 1 tsp dried oregano
  • juice of 3 lemons
  • 2 tbsp olive brine
  • 1/2 tsp salt or to personal taste
  • cracked black pepper
  • SALAD
  • 2 ripe tomatoes, preferably heirloom in the summer
  • 1 English cucumber
  • 20 small kalamata olives, chopped into rings
  • 1/2 small red onion, sliced thin
  • 2 tbsp olive oil
  • juice of 1 lemon
  • 1 tbsp dried oregano
  • salt and pepper
3 Servings
Prep Time 2 hrs
Cook Time 20 mins
Course Dinner, Lunch
Servings 3 servings

Instructions

  • In a large bowl or zip top bag, mix the chicken with all the marinade ingredients Stir to combine well. Allow to marinate for 2 hours or overnight. Due to the citrus in the marinade, you don't want to let it sit for more than 24 hours.
     
  • Preheat a grill or a pan to medium high heat with a little olive oil. Cook the chicken on the grill or in the pan for about 10 minutes per side until cooked through.
  • Meanwhile, mix all the salad ingredients together in a bowl. Season to taste.
  • Serve the chicken with the salad.