Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, sliced into 1-inch cutlets
  • 2 tbsp extra virgin olive oil
  • 1 tbsp dried Greek oregano
  • 3 cloves garlic, minced
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.33 cup extra virgin olive oil
  • 0.25 cup fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 1 large English cucumber, sliced into half-moons
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, thinly shaved
  • 1 green bell pepper, chopped into 1-inch chunks
  • 0.5 cup Kalamata olives, pitted
  • 6 oz block feta cheese, crumbled

Instructions:

  1. Toss the 1.5 lbs chicken cutlets with 2 tbsp olive oil, minced garlic, 1 tbsp oregano, sea salt, and black pepper.
  2. Combine the 0.33 cup olive oil, lemon juice, red wine vinegar, Dijon, and remaining oregano in a jar and shake vigorously. Until the liquid is opaque and thick.
  3. Slice the cucumber, halve the tomatoes, and shave the onion.
  4. Place a heavy skillet over medium high heat for 3 full minutes. Until a drop of water flicked onto it dances and evaporates instantly.
  5. Add the chicken in a single layer. Cook for 5-6 minutes without moving them to develop a golden crust.
  6. Turn the pieces over. Cook 4-5 minutes until the internal temperature hits 165°F (74°C).
  7. Move the chicken to a plate for 3 minutes.
  8. Place all the vegetables and olives in a large bowl.
  9. Pour the vinaigrette over the vegetables first and toss well. Until everything is glistening.
  10. Top with the warm chicken and the crumbled feta. Serve immediately.