RECIPE: Lemon and Oregano Chicken with, Parsley, Radish, cucumber and Feta Salad

A Greek inspired dish, with oregano, lemon and feta. The salad’s bolder flavours complement and enhance the chicken’s lighter taste.

Ingredients for one Person

1 chicken breasts, boneless

2 tsp. lemon juice

2 tbsp. olive oil

1 tbsp. fresh oregano

1/4 tsp. dried oregano

Salad:

1 Kirby or Persian cucumber, sliced and quartered

3-4 radishes, sliced and quartered

Small handful parsley, chopped

1/4 cup crumbled feta cheese

1 tbsp. olive oil

1 tsp. red wine vinegar

1/8 tsp. garlic powder

Kitchen equipment needed:

Skillet for cooking chicken

Bowl for mixing salad

Zip lock bag or bowl

Wine pairing suggestion:

A Sauvignon Blanc will go well with the pepperiness of the radishes, as well as the oregano and chicken.

Preparation and Cooking Instructions

Place the olive oil for chicken, the dried oregano, half the fresh oregano and lemon juice in a zip lock bag or a bowl. Season the chicken liberally with salt and pepper on each side, then place the chicken in the bowl/bag and blend with the marinade to cover chicken. Let sit for 10 minutes.

Chop the cucumber radishes and parsley and combine in bowl with feta cheese.

Place the skillet over medium-low heat. Add the chicken with marinade to the pan. Let cook for 8-10 minutes on each side. Cooking it on a low temperature will ensure the chicken does not dry out.

While the chicken is cooking, whisk together the olive oil and vinegar with a small whisk, or fork, to make a vinaigrette. Add the garlic powder and stir to combine.

Add the vinaigrette to the salad and toss to coat the salad.

When the chicken is done, plate next to the salad and sprinkle with the remaining fresh oregano.

Enjoy!