Greek Marinated chicken with Cucumber Olive Salad
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
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.