Chicken with Cucumber-Tomato Salad
Spicy Herbed Pita Wedges
Ingredients
- ¾ lb boneless, skinless chicken breasts, cut into 6 pieces
- 1 Tbsp olive oil, divided
- ¼ tsp kosher salt, divided
- ¼ tsp pepper, divided
- ½ small English cucumber, sliced
- ¾ cup grape tomatoes, halved
- 3 Tbsp thinly sliced red onion
- 2 tsp chopped fresh dill
- 2 tsp fresh lemon juice
- 3 Tbsp crumbled feta cheese
Instructions
- Preheat grill to medium-high heat. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; rub with 1 tsp oil, and sprinkle with ⅛ tsp each salt and pepper.
- Grill chicken, covered, 4 to 5 minutes per side or until done. Cut crosswise into slices.
- Combine cucumber, tomatoes, onion, 2 tsp oil, dill, lemon juice, and ⅛ tsp each salt and pepper. Divide cucumber mixture between 2 plates; top with chicken and cheese.
Side Dish Ingredients
- 1 (6-inch) pita bread round (preferably whole wheat)
- 2 tsp olive oil
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- ⅛ tsp kosher salt
- Pinch of crushed red pepper
Side Dish Instructions
- Preheat grill to medium-high heat. Grill pita, covered, 1 minute per side or until grill marks appear.
- Brush oil over pita. Sprinkle with thyme, rosemary, salt, and red pepper. Cut into serving-size wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
338
|
116
|
454
|
| Fat (g) | 15 | 5 | 20 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 42 | 3 | 45 |
| Carb (g) | 7 | 15 | 22 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 446 | 234 | 680 |
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