Grilled Chicken with Chopped Greek Salad

Maybe it's because I binged on homemade ice cream or maybe it's just because it is so hot outside, but tonight I just wanted something light and healthy for dinner.  So for dinner I cooked one of my favorite summer time meals.  Grilled chicken is always one of my favorites, but I'm really not a salad kind of guy.  This salad is a different story I could actually eat my weight in it.

Grilled Chicken with Chopped Greek Salad

For the grilled chicken:

6 bonless skinless chicken breast halves

1/2 cup olive oil

1/4 cup fresh oregano leaves, chopped

1 garlic clove, chopped

1 tbs lemon zest

juice of a lemon

salt and pepper

In a bowl combine the olive oil, oregano, lemon zest, and lemon juice.  Pour over the chicken and allow to marinate for about 2 to 4 hours, any longer than that and the lemon juice will start to cook the chicken.  Then remove the chicken from the marinade and pat dry with paper towels.  Season both sides of the chicken well with salt and pepper.  Then grill over a grill preheated to medium.  Grill for about 8 to 10 minutes on each side or until the chicken is cooked through.

For the chopped greek salad:

1 pint grape tomatoes, cut in half

1 small cucumber, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 small red onion, chopped

1/2 cup olive oil

1/4 cup red wine vinegar

1/4 cup fresh parsley, chopped

1 tbs dried oregano

1 cup pitted kalamata olives
8 oz feta cheese, in bite sized pieces

salt and pepper

In a large bowl combine all the ingredients.  Toss until well combined.  Then season with salt and pepper to taste.

Since I have been trying to eat more organic foods, I figured why not organic wine too.  So with dinner we enjoyed a bottle of Pisato Pinot Grigio.

You might also be interested in Baked Angel Hair Pasta with Italian Sausage and Rosemary Alfredo Sauce and Sweet Balsamic Grilled Chicken.