Grilled Lemon Herb Chicken (Print Version)

# Ingredients:

→ Dressing and Marinade

01 - ¼ cup freshly squeezed lemon juice (about 1 lemon)
02 - 2 tbsp olive oil
03 - 2 tbsp water
04 - 2 tbsp vinegar made from red wine
05 - 2 tsp finely minced garlic
06 - 2 tsp dried basil leaves
07 - 1 tsp dried oregano
08 - 2 tbsp chopped fresh parsley
09 - A pinch of cracked black pepper, to taste
10 - 1 tsp salt

→ Protein

11 - 1 lb chicken breasts or thighs, boneless and without skin

→ Salad Base

12 - 4 cups Romaine or Cos lettuce, cleaned and dried
13 - 1 large cucumber, chopped
14 - 2 diced Roma tomatoes
15 - 1 red onion, thinly sliced
16 - 1 avocado, cut into slices
17 - Optional: ⅓ cup pitted olives (black or Kalamata), sliced
18 - 2 lemon wedges for serving
19 - Optional: ½ cup crumbled feta cheese (details in tips)

# Instructions:

01 - Grab a big bowl or jug and whisk together everything: olive oil, fresh lemon juice, water, red wine vinegar, parsley, dried basil, minced garlic, oregano, salt, and a dash of black pepper. Split the mixture in two—half goes in the fridge for later as the dressing, and the other half is for marinating the chicken.
02 - Put the chicken into the dish with the marinade, making sure it’s well-coated. Let it soak for 15–30 minutes at room temp, or chill it up to 2 hours if you’ve got time.
03 - While your chicken is soaking up those flavors, toss the salad together. In a big bowl, combine the lettuce, cucumber chunks, tomato pieces, onion slices, avocado slices, and olives (if you’re using them). Set that aside for now.
04 - Warm up a grill pan or grill plate over medium-high heat with a little olive oil (about 1 tbsp). Take the chicken out of the marinade, and be sure to toss what’s left of the used marinade. Cook the chicken for about 5–7 minutes on each side, or until it’s golden and fully cooked through. The inside should hit 165°F (74°C).
05 - Move the cooked chicken off the heat and let it sit for about 5 minutes to lock in those juices. Then slice it into strips.
06 - Lay those chicken slices on top of the salad. Pour the reserved dressing (the half you kept earlier) over the salad. If you’re using feta, crumble that on top. Serve it with lemon wedges for extra zest.

# Notes:

01 - Add crumbled feta for even more yumminess (use about 1/2 cup).
02 - Set aside the dressing portion before marinating the chicken to avoid any raw meat contamination.
03 - For the best crunch and freshness, mix the salad right before digging in.

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