Ingredients
4 boneless, skinless chicken breasts
2 ripe peaches, sliced
4 cups mixed greens
1 cup arugula
1 cup cherry tomatoes, halved
1 medium cucumber, sliced
1/4 red onion, thinly sliced
1/2 cup crumbled feta cheese
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon honey
1 tablespoon balsamic vinegar
Salt and pepper to taste
Instructions
Pat chicken breasts dry with paper towels and season with salt, pepper, garlic, oregano, basil, and 1 tablespoon olive oil.
Grill (or sear in a skillet) chicken over medium-high heat until fully cooked (12–15 minutes total), resting 5 minutes before slicing.
In a large bowl, toss greens, arugula, tomatoes, cucumber, red onion, and remaining olive oil.
In a small bowl, whisk lemon juice, balsamic vinegar, honey, and 1 teaspoon olive oil.
Toss dressing with salad, divide onto plates, and top with sliced chicken and crumbled feta.
Garnish with peach slices and fresh basil leaves.
Notes
For a halal/non-dairy option, substitute feta with vegan cheese. Use a grill pan indoors if outdoor grilling isn’t possible.
Adjust honey/balsamic to taste; add lemon zest for extra brightness. Marinate chicken up to 24 hours in the fridge.
- Prep Time: 15
- Cook Time: 12
- Category: Mediterranean Table
- Method: Grilling (or stovetop)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg