The 30-Minute Greek-Inspired Dinner I’m Making All Summer Long

Instructions

1. 01

   In a jar with a tight-fitting lid, combine the olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper. Shake vigorously to combine.

2. 02

   Place the chicken cutlets in a large bowl and pour in half of the dressing. Use tongs to toss the chicken until it’s well coated. Let sit for 5 minutes.

3. 03

   While the chicken marinates, preheat your grill to medium-high heat and lightly oil the grates.

4. 04

   Remove the chicken from the marinade and place it on the grill. Cook until the chicken is golden brown, grill marks appear, and it’s cooked through to an internal temperature of 165°F, 4 to 5 minutes per side. Transfer the chicken to a plate or cutting board and let it rest for 5 minutes.

5. 05

   While the chicken rests, chop the cucumber, tomatoes, and bell pepper into 3/4-inch chunks and thinly slice the red onion.

6. 06

   Cut the grilled chicken into bite-sized chunks and transfer it to a large serving bowl. Add the chopped vegetables, crumbled feta, remaining half of the dressing, and the parsley and olives, if using. Toss to coat with dressing and serve along with grilled pita bread, if desired. Leftover salad can be stored in an airtight container in the fridge for up to 3 days. Love the recipe? Leave us stars and a comment below!