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Grilled Chicken with Cucumber Feta Salad & Herbed Yogurt

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Total Time 22 minutes
Servings: 1
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 150 g boneless skinless chicken breast
  • 1 cup cucumber diced or thinly sliced
  • 1/3 cup cherry tomatoes halved
  • 3 tbsp crumbled feta cheese
  • 2 tbsp red onion finely diced
  • 1 tbsp fresh mint or dill chopped
  • 1 tsp olive oil for the salad
  • 1 tbsp lemon juice for the salad
  • Salt and pepper to taste
  • 1 tsp olive oil and 1/2 tsp dried oregano for the chicken
  • For the herbed yogurt: 3 tbsp plain Greek yogurt 1 tsp lemon juice, 1/4 tsp dried dill, pinch of garlic powder, salt to taste
  • Optional: a drizzle of extra virgin olive oil over the feta and a few kalamata olives

Method
 

  1. Make the cucumber feta salad first so it has time to marinate: combine the diced cucumber, halved cherry tomatoes, red onion, and crumbled feta in a bowl.
  2. Add the olive oil, lemon juice, fresh mint or dill, salt, and pepper. Toss gently and set aside.
  3. Make the herbed yogurt: mix together the Greek yogurt, lemon juice, dried dill, garlic powder, and salt until smooth. Set aside.
  4. Season the chicken breast with olive oil, dried oregano, salt, and pepper on both sides.
  5. Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until golden with clear grill marks and cooked through to 165°F (74°C).
  6. Rest the chicken for 3 minutes before slicing.
  7. Spoon the herbed yogurt onto one side of a wide plate.
  8. Place the sliced chicken on top of or alongside the yogurt.
  9. Spoon the cucumber feta salad generously beside the chicken.
  10. Add kalamata olives and a drizzle of extra virgin olive oil over the feta if using. Serve immediately.

Notes

Feta bought as a block and crumbled yourself is consistently cheaper than pre-crumbled feta and has noticeably more flavour and a better texture — a block keeps in the fridge for weeks in a small container of water. Cucumber is one of the cheapest fresh vegetables available year-round and a single large cucumber provides enough for multiple servings of this salad. The herbed yogurt sauce here costs almost nothing to make and does the job of both a sauce and a side dish simultaneously.