Greek Chicken with Cucumber Salsa
This easy Greek Chicken with Cucumber Salsa is a light, yet well-rounded summer meal! Juicy chicken breasts are seasoned and grilled to perfection, then topped with a fresh, quick salsa straight from the garden for an easy low-carb dinner.
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.
Notes
Each serving has 5 net carbs.
Nutrition
Serving: 1 chicken breast cutlet + about 2/3rds cup salsaCalories: 267kcalCarbohydrates: 6.5gProtein: 31.8gFat: 12.6gCholesterol: 99.3mgSodium: 214.2mgFiber: 1.5gSugar: 3.2g
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