This Mediterranean inspired chicken recipe is packed with bright and bold flavors and it will surely become a family favorite!
Author: Nancy Stanton
Recipe type: Chicken Dinner
Cuisine: Mediterranean
Serves: 6-8 servings
Ingredients
1½ - 2 lbs Chicken Breasts, halved
Balsamic Marinade:
½ cup Balsamic Vinegar
⅓ cup Extra Virgin Olive Oil
1 Lemon, juiced
1 tsp Italian Seasoning
¾ tsp Salt
½ tsp Ground Black Pepper
½ tsp Garlic Powder
Greek Salsa
1 cup Cucumber, diced
1 cup Tomatoes, diced
¾ cup Red Bell Pepper, diced (can use any color)
½ cup Red Onion, diced
½ cup Kalamata Olives, diced
1 Lemon, juiced
2 TB Parsley, chopped
¼ tsp Salt
¼ tsp Black Pepper
Pinch of Garlic Powder, a tiny amount will do
Block of Feta in brine
**Optional**
Extra Lemon and chopped parsley may be used for serving
Serve with Rice or Quinoa (follow package directions)
Instructions
Preheat oven or grill to 425 degrees
Start cooking Rice or Quinoa (if serving with a grain)
Whisk the marinade together until well combined and place chicken breasts halves in for a minimum of 30 minutes (longer is fine)
While chicken is marinating, make Greek Salsa
Add all Salsa ingredients to a large bowl and mix together. Tasting to make sure you have enough seasoning
Bake chicken for 8 minutes per side, cooking until the juices are clear and no pink remains (cooking times may vary depending on the oven or grill you use)
Place a ½ cup of rice or quinoa (if desired) on a plate, top with 1 or 2 chicken breasts, ¼ cup Greek Salsa and a few tablespoons of fresh crumbled Feta
Sprinkle with fresh lemon and chopped parsley if desired
Serve immediately
Recipe by Dinners Swerved at https://dinnersswerved.com/balsamic-chicken-with-greek-salsa-and-feta/