This dish pairs the deep, savory flavors of balsamic and rosemary-marinated chicken with a crisp, refreshing Greek salad for a deliciously balanced meal.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste
For the Greek Salad:
1 cucumber, diced
2 tomatoes, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, halved
1/2 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste
1 teaspoon dried oregano
Instructions
In a large bowl, whisk together the balsamic vinegar, olive oil, garlic, rosemary, salt, and pepper. Add the chicken breasts, making sure they are fully coated with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
Preheat the grill or a grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until fully cooked and with clear grill marks.
While the chicken is grilling, prepare the Greek salad. In a large bowl, combine the cucumber, tomatoes, red onion, olives, and feta cheese.
In a small bowl, whisk together the olive oil, red wine vinegar, salt, pepper, and oregano. Pour the dressing over the salad and toss to combine.
Serve the grilled chicken alongside the Greek salad, garnished with additional rosemary if desired.
