Mediterranean Lemon Garlic Chicken with Greek Salad and Warm Pita

Transport your taste buds to the Mediterranean with this vibrant and satisfying dish. Juicy boneless chicken breasts are marinated in a zesty lemon-and-garlic blend, then seared to perfection. Served over a crisp bed of tomatoes, cucumber, creamy feta and briny olives, this meal is finished with warm pita strips for a delightful crunch.

Perfect for a weeknight dinner or a special lunch, this recipe brings together fresh ingredients and bold flavors. The tangy marinade infuses the chicken with brightness, while the salad offers a refreshing contrast. It’s a balanced, colorful plate that feels like a mini vacation to Greece.

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Ingredients

2 boneless chicken breastsView ingredient guideLike ingredientDislike ingredient

2 tablespoons lemon juiceView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

1 large tomato, choppedView ingredient guideLike ingredientDislike ingredient

1 cucumber, choppedView ingredient guideLike ingredientDislike ingredient

1/2 cup crumbled feta cheeseView ingredient guideLike ingredientDislike ingredient

1/4 cup Kalamata olivesView ingredient guideLike ingredientDislike ingredient

2 pita breads, cut into stripsView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, whisk together lemon juice, minced garlic and 1 tablespoon olive oil. Season with salt and pepper.
2. Place chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, turning to coat. Refrigerate for at least 30 minutes.
3. While chicken marinates, prepare the salad: In a large bowl, combine chopped tomato, cucumber, feta cheese and olives. Toss gently.
4. Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Let rest for 5 minutes, then slice.
5. In the same skillet or a toaster, warm pita strips until lightly toasted.
6. Divide the salad onto plates. Top with sliced chicken and warm pita strips. Serve immediately.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for feta cheese?

You can use goat cheese or a dairy-free feta alternative for a similar tangy flavor.

How do I store leftovers?

Store chicken and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken gently before serving.