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Greek Chicken with Feta Salsa

Greek Chicken with Feta Salsa

Lemon-oregano grilled chicken meets a bright feta, tomato, and cucumber salsa. Fresh, fast, and full of Mediterranean flavor.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 1.5 lb chicken breasts boneless, skinless; pound slightly for even thickness
  • 4 tbsp olive oil divided
  • 3.5 tbsp fresh lemon juice divided
  • 3 tsp minced garlic
  • 1.5 tsp dried oregano
  • 1 tsp sweet paprika
  • 1.25 tsp kosher salt divided
  • 0.75 tsp ground black pepper
  • 0.25 tsp crushed red pepper flakes optional
  • 1.5 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 0.5 cup Kalamata olives pitted and chopped
  • 0.25 cup red onion finely chopped
  • 0.25 cup fresh parsley chopped
  • 5 oz feta cheese crumbled
  • 1 tsp lemon zest
  • 1 tbsp red wine vinegar

Instructions

Preparation Steps

  • Whisk 2 tbsp olive oil, 2.5 tbsp lemon juice, garlic, oregano, paprika, 1 tsp salt, pepper, and red pepper flakes.
  • Add chicken and coat well. Marinate 15–30 minutes while you make the salsa. Reserve remaining lemon juice and oil.
  • Combine tomatoes, cucumber, olives, red onion, parsley, feta, remaining lemon juice, a drizzle of olive oil, vinegar, and zest. Season with a pinch of salt.
  • Heat a large skillet over medium-high. Add a thin film of olive oil and sear chicken 5–6 minutes per side until 165°F.
  • Rest chicken 5 minutes, slice, and plate. Spoon feta salsa over the top and serve.

Notes

Try swapping parsley with fresh mint for a brighter salsa, or add a pinch of ground cumin to the marinade. Serve with warm pita or over lemon rice. Leftovers keep well; refrigerate the chicken and salsa separately for up to 3 days.
This recipe is an original creation inspired by classic Greek Chicken with Feta Salsa flavors. All ingredient ratios and instructions are independently developed.