Servings: 4

Prep Time: 60 mins

Cook Time: 20 mins

Ingredients

• Chicken 
  • 1 lb Bare Lightly Breaded Chicken Breast Fillets
  • 1 lemon, juiced and zested
  • 4 tbsp olive oil 1 tsp kosher salt
  • freshly cracked black pepper
  • 4 garlic cloves, minced
  • 1 tsp sweet paprika
  • 2 tbsp dried oregano
  • ¼ cup fresh dill, minced ¼ cup fresh parsley, minced
• Summer Tomato Salad 
  • 3- large tomatoes, cored
  • 1 large spring onion or 3-4 scallions, thinly sliced
  • 1 english cucumber, peeled and sliced on the bias
  • 1 cup feta crumbles
  • ¼ cup fresh basil, sliced
  • ¼ cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp honey
  • 1 tbsp dried oregano 1 tsp kosher salt
  • freshly cracked black pepper

Instructions

1. In a bowl, combine all the marinade ingredients for the chicken with a whisk.
2. Fill a plastic bag with the marinade, add the chicken breasts, and close. Give the chicken at least an hour to marinate.
3. Make the tomato salad while the chicken is marinating. Slice the tomatoes into thick slices. After cutting each slice in half, lay the halves on a serving tray. Next, add the cucumber slices and spring onions. Add a dash of kosher salt and freshly ground black pepper to the surface. Sliced basil and feta crumbles go on top of the tomato salad.
4. In a jar, combine the olive oil, red wine vinegar, honey, dried oregano, kosher salt and black pepper. Seal with a lid and reserve for plating.
5. Preheat a grill or grill pan on medium-high.
6. After an hour, remove chicken from the marinade and place on a hot grill or grill pan. Cook for about 6-8 minutes per side. The chicken is finished cooking when it reaches an internal temperature of at least 165°F. Remove and allow to sit for 5 minutes.
7. Shake the jar to create a zesty dressing and lightly dress the salad to your liking.
8. Enjoy! Bias-slice the chicken and serve it with a generous helping of the tomato salad.

Tips

The more colorful the array of tomatoes, the more flavorful your salad will be! Heirlooms are a great choice for this recipe and are in season from late summer to early fall.