Greek Chicken with Tomato and Cucumber Salad

Makes 4 servings

Ingredients:

For chicken:

  • ¼ cup olive oil
  • Grated zest and juice of 1 large lemon
  • 1 tablespoon dried oregano
  • 1 tablespoon minced garlic
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 (6-oz.) boneless, skinless chicken breasts

For salad:

  • 2 large tomatoes, cut into wedges
  • 1 slicing cucumber, halved lengthwise and thinly sliced
  • ½ sweet onion, thinly sliced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper

 

Instructions:

    1. For Chicken: Whisk together olive oil and next 6 ingredients (through black pepper) in a shallow dish. Add chicken breasts to marinade, turning to coat. Cover with plastic wrap and refrigerate for 1 to 2 hours.
    2. Preheat oven to 450˚F. Place chicken on a rimmed baking sheet lined with aluminum foil.
    3. Bake 20 to 25 minutes or until chicken is done and a thermometer registers 165˚F when inserted into the thickest part of the chicken breast.
    4. For Salad: While chicken marinates, combine all salad ingredients in a large bowl; toss. Let stand 1 hour before serving.

 

*Recipe prepared by registered dietitians from St. Vincent’s Health System.

 

Nutrition [Per Serving]: 

330 calories; 13 g total fat; 2 g saturated fat; 40 g protein;

11 g carbohydrate; 2 g fiber; 370 mg sodium

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