Grilled Greek Chicken with Cucumber-Tomato Salad

Name: Grilled Greek Chicken with Cucumber-Tomato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 Laura's Lean Chicken Breasts; 1/2 Teaspoon Dried oregano; 2 Teaspoons Chopped fresh rosemary; 1 Juice and zest of lemon; 1 Garlic clove; Salt and pepper to taste; 2 Cups Grape tomatoes; 2 Cups Seedless cucumber; 1/2 Red onion; 5/16 Cup Kalamata olives; Juice of 1 lemon; Salt and pepper to taste

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Ingredients

4 Laura's Lean Chicken Breasts (5 ounces per breast)
1/2 tsp Dried oregano
2 tsps Chopped fresh rosemary
1 Juice and zest of lemon
1 Garlic clove (minced)
Salt and pepper to taste
2 cups Grape tomatoes (halved)
2 cups Seedless cucumber (cubed)
1/2 Red onion (sliced)
5/16 cup Kalamata olives (halved)
Juice of 1 lemon
Salt and pepper to taste

Yield

Servings^*:

*Serving calculations based on 12oz beef products.
For 10oz beef products reduce serving size by 1/4.

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes

Serving size based on 1 cup (242g)

Preparation

1. Preheat an outdoor grill or grill pan over medium heat.

2. In a large bowl, combine the chicken breasts, oregano, rosemary, lemon zest and juice, garlic, salt, and pepper. Set aside to marinate while you make the salad, up to 20 minutes.

3. In another large bowl, combine the tomatoes, cucumber, red onion, olives, lemon juice, olive oil, salt and pepper.

4. Place the chicken breasts on the grill and cook until no longer pink in the middle, about 7 minutes per side. Allow the chicken to rest for 5 minutes, then serve alongside the salad.