Lemon-Herb Chicken with Greek Salad
A backyard dinner that looks like it took all afternoon and absolutely did not. Lemon Zest Gourmet Garlic turns the chicken into something sunny and savory, while a Champagne Balsamic Greek salad catches every last drop of the pan juices. Make extra—the next-day lunch situation is unbeatable.
Ingredients
Method
- Whisk two tablespoons of Chef’s Blend Olive Oil with Lemon Zest Gourmet Garlic, lemon zest, half the lemon juice, salt and pepper. Coat the chicken and let it sit for at least 20 minutes.
- Grill over medium heat until deeply marked and cooked through, 5 to 7 minutes per side depending on thickness. Rest for five minutes before slicing so the chicken stays juicy.
- Toss greens, tomatoes, cucumber, onion, feta and olives with the remaining olive oil, Champagne Balsamic and remaining lemon juice. Slice chicken over the salad and spoon over any resting juices.
Notes
Time: 45 min
Kitchen tip: If your chicken breasts are thick, pound them to an even thickness first for more even grilling.
