This easy Greek Chicken with Cucumber Salsa is a light, yet well-rounded summer meal! Juicy chicken breasts are marinated and grilled to perfection, then topped with a fresh, quick salsa straight from the garden for an easy low-carb dinner.
This deliciously juicy Greek chicken is topped with a refreshing, easy cucumber and tomato salsa that you are going to love! It is naturally low-carb, low-calorie, and low-fat, but it still has TONS of delicious flavor! Your friends and family will love this option at your next summer cookout or after a long, busy day.
Ingredients Overview
Here’s a quick overview of what you’ll need for this recipe. Find exact measurements in the printable recipe card at the bottom of the page.
- Chicken breasts – Large, skinless, boneless. You’ll be slicing these in half for thinner pieces that will stay juicy and cook evenly. Feel free to swap for your favorite cut, but use a meat thermometer since you may need more or less time.
- Olive oil and lemon juice – Used in both the marinade and the salsa. Feel free to use another mild cooking oil (avocado oil would be great). Freshly squeezed lemon juice will have more flavor, but store bought bottled juice works fine as well.
- Chopped fresh parsley, fresh dill, and minced garlic – These add so much flavor! While dried options could still be tasty, I highly recommend using fresh herbs.
- Italian seasoning, paprika, salt, and pepper – Easy for adding versatile flavor that will go with anything
- Cucumbers, tomatoes, and red onion – Chopped. Try to deseed the tomatoes to prevent the salsa from becoming too watery. I prefer the texture of seedless cucumbers in salsas like this, but you could use whatever you like most.
How to Make Greek Chicken & Salsa
This easy meal requires no complicated cooking methods or weird ingredients! Here’s a step-by-step guide to making the juiciest grilled chicken ever.
Slice chicken
Start by placing the chicken breasts on a cutting board, then carefully cut them in half horizontally (parallel to the cutting board). Act as though you’re butterflying the breasts, but slice all the way through so that each chicken breast becomes two thinner chicken cutlets.
Note: Do not skip this step. Without slicing, your chicken will be too thick to cook properly, leading to overcooked edges and raw insides.
Marinate chicken breasts
Combine olive oil, parsley, lemon juice, garlic, and spices in a shallow bowl or plastic bag. Add in the chicken, then chill for at least one hour. You can marinate the chicken up to 24 hours, but don’t let it sit in the marinade longer than that or you’ll have mushy chicken.
Grill
Heat a grill (or grill pan) to medium heat, approximately 375 degrees F. Take the chicken out of the marinade, shaking off excess, and place it on the grill. Cook for 4-5 minutes on each side. When the meat registers 165 degrees F with a meat thermometer, it’s safe to remove.
Make salsa
Combine the chopped veggies, remaining herbs, lemon juice, and olive oil in a small bowl and toss to coat. Add the cucumber salsa alongside or on top of the grilled chicken and serve!
Serve
We love to garnish this chicken with additional chopped herbs, fresh lemon wedges, and crumbled feta cheese. Serve with Grilled Zucchini Mozzarella Wraps and this easy Cauliflower Salad for a healthy meal perfect for a summer cookout. Wash it down with a Rosemary Gin Fizz or a Keto Lemon Drop, and enjoy a Strawberry Cheesecake Bar for dessert.
Reheating Tips
This chicken is delicious cold on a salad or in a wrap the next day! Here are some tips for keeping the chicken juicy if you do decide to reheat it:
- Microwave – Place chicken on a plate with 1-2 teaspoons of water, blast at 50% power in 1-minute increments, flipping after each minute.
- Oven – Place chicken on a baking sheet with 1-2 teaspoons of water per breast, then cover with foil. Bake at 350 degrees F for 8-15 minutes.
Grilled Chicken FAQ’s
Yes, this step really goes a long way to making sure your chicken breasts are juicy and tender. You may be able to pound the chicken breasts thin enough to avoid this instead, but it can be messy.
You do not have to, but it truly makes a wonderful difference! The marinade helps provide a ton of flavor while also tenderizing the meat if you give it several hours.
This marinade would work wonderfully with thighs, tenderloins, or even bone-in cuts if you prefer! Of course, pieces of different sizes would need different cooking times.
Greek Chicken with Cucumber Salsa
Ingredients
For the Chicken
- 2 large chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons minced parsley
- 1 tablespoon lemon juice
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
For the Cucumber Salsa
- 2 cups finely chopped cucumbers
- 1 ½ cups chopped tomatoes
- ¼ cup finely chopped red onion
- 1 tablespoon olive oil
- 1-2 tablespoons fresh lemon juice depending on your tastes
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped parsley
- Salt and pepper to taste
Instructions
- Place the chicken on the cutting board and carefully cut through it as if you are butterflying the chicken but slice it all the way through so you have two thinner, more uniform chicken breasts. This will give you four thin chicken breasts.
- Combine the olive oil, parsley, lemon juice, minced garlic, and spices. Pour the marinade over the chicken and chill for at least 1 hour, or up to 24 hours.
- Heat a grill or grill pan to medium heat, approximately 375 degrees. Add the chicken and grill for 4-5 minutes on each side. Check the meat using a meat thermometer, and when the chicken registers 165 degrees F.
- Remove the chicken from heat and allow it to rest for a few minutes.
- To make the cucumber salsa combine the ingredients and toss to coat.
- Add the cucumber salsa alongside or on top of the grilled chicken. Serve with feta, and fresh lemon wedges if desired.
