Mediterranean Grilled Chicken
Mediterranean Grilled Chicken takes around 2 hours and 20 minutes from beginning to end. This recipe serves 12. One portion of this dish contains around 7g of protein, 2g of fat, and a total of 63 calories. For 61 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 3781 person have tried and liked this recipe. It is perfect for The Fourth Of July. Head to the store and pick up balsamic glaze, wine vinegar, salt, and a few other things to make it today. It works well as a side dish. It is brought to you by Peanut Butter and Peepers. With a spoonacular score of 45%, this dish is pretty good. If you like this recipe, you might also like recipes such as Mediterranean Grilled Chicken, Grilled Mediterranean Chicken Salad, and Grilled Mediterranean Chicken Sandwich.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
Optional: Balsamic Glaze
10 black olives, sliced in half
12 oz chicken breasts, split in half or flattened
1/2 cup cucumber, diced small
1 tsp. extra virgin olive oil
1/2 oz. goat cheese or feta cheese, crumbled
1 tsp. fresh basil
***Marinade***
1 tsp. oregano, dried
1/8 tsp. pepper
2 tbsp. greek yogurt, plain
1/4 cup sweet red bell pepper, diced small
***Mediterranean Salsa***
1 pinch salt
1 large tomatoes, seeded, diced small
3 tbsp. garlic in fused red wine vinegar
Equipment:
bowl
grill
Cooking instruction summary:
Place chicken in a shallow bowl; set a side.In a bowl, add all of the marinade ingredients, mix until combined. Pour over chicken. Cover chicken and refrigerate for at least two hours.Meanwhile, to make the salsa, add all the salsa ingredients together, and refrigerate until ready to use.Set grill over medium heat.Place chicken on grill and cook for 5 minutes; flip chicken and cook for about 3 minutes or until no longer pink.Serve salsa over top of chicken and drizzle with balsamic glaze.
Step by step:
1. Place chicken in a shallow bowl; set a side.In a bowl, add all of the marinade ingredients, mix until combined.
2. Pour over chicken. Cover chicken and refrigerate for at least two hours.Meanwhile, to make the salsa, add all the salsa ingredients together, and refrigerate until ready to use.Set grill over medium heat.
3. Place chicken on grill and cook for 5 minutes; flip chicken and cook for about 3 minutes or until no longer pink.
4. Serve salsa over top of chicken and drizzle with balsamic glaze.
Nutrition Information:
covered percent of daily need
