Ingredients

The following ingredients have 4 Servings
  • 3 tbsp lemon juice (freshly squeezed)
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil (extra virgin)
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 2 cloves garlic (minced)
  • salt and pepper (to taste)
  • 2 cups Long English cucumber (seeded and chopped)
  • 2 cups bell pepper (diced)
  • 1 cup cherry tomatoes (or grape tomatoes)
  • 1/4 cup red onion (finely diced)
  • 1/4 cup Kalamata olives (pitted)
  • 2 tbsp feta cheese ((omit for paleo diet))
  • lemon wedges (for garnish)
  • 1 tbsp mint leaves (torn)
  • 1 tbsp parsley leaves (torn)
  • 1 tsp honey (add to remaining marinade for dressing)
  • 6 oz chicken breasts or chicken tenders (skinless, boneless, cubed)

Instruction

  • Whisk marinade ingredients together. Put chicken cubes in a glass bowl or resealable plastic bag and pour HALF the marinade on top. Refrigerate for at least an hour or even overnight. Reserve the other half of the marinade for the dressing.
  • Cook the chicken either on skewers on the grill, or on the stove top in an oven-proof skillet. If using a skillet, heat oven to 375°F., add 1/2 Tablespoon oil to the pan, heat, then add the chicken cubes. Brown, then transfer skillet to oven and continue cooking until chicken is no longer pink (about 5 - 7 minutes.)
  • Meanwhile, combine cucumbers, peppers, tomatoes, olives and herbs in a glass serving bowl. Add cooked chicken and garnish with feta cheese.
  • Add 1 teaspoon honey to remaining marinade and use as dressing. Toss together and serve with lemon wedges.