Grilled Greek-Style Chicken Breasts
with Greek Salad
OPA! A Greek-inspired feast is on the menu tonight: spiced chicken breast, garlicky croutons, tomato-cucumber salad, olives, feta and cucumber yogurt sauce ! Need we say more?
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mediterranean Spice Blend
(Contains Barley, Wheat)
Feta Cheese, crumbled
Red Wine Vinegar
Not included in your delivery
Wash and dry all produce.Lightly oil the grill.While you prep, preheat the grill to 500°F over medium-high heat. Cut cucumber into 1/4-inch rounds.Cut tomato into 1/2-inch pieces.Roughly chop olives.Halve ciabatta buns. Peel, then mince or grate garlic. Combine garlic and 1 tbsp (2 tbsp) oil in a small bowl. Brush garlic oil over cut sides of ciabatta buns. Set aside.
Pat chicken dry with paper towels. Add chicken, 1 tbsp (2 tbsp) oil and Mediterranean Spice Blend to a medium bowl. Season with salt and pepper, then toss to coat.Add chicken to one side of the grill. Close lid and grill, flipping once, until cooked through, 4-6 min per side.** Transfer pork to a plate. Cover with foil to keep warm.
When chicken is almost done, add ciabatta buns to the other side of the grill, cut-side down. Close lid and grill buns until toasted, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
When chicken is done and resting, add vinegar, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine. Cut or tear ciabatta into 1/2-inch pieces. Add cucumber, spring mix, ciabatta, tomatoes, olives and feta to bowl with dressing. Toss to combine.
Divide chicken and salad between plates. Dollop yogurt sauce over chicken.