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Lemon Herb Mediterranean Chicken Platter

Ingredients

  • 1 pound 4 skinless, boneless chicken thigh fillets

Marinade/Dressing:

  • 1/2 Cup Extra Virgin Olive Oil
  • juice from 4 fresh lemons
  • 4 Tbsps dried parsley
  • 4 Tbsps dried basil
  • 6 cloves fresh garlic minced
  • 2 tsp sea salt
  • 1 Tsp cracked fresh pepper

Salad

  • 6-8 cups Romaine or mixed lettuce leaves, washed and dried
  • 1 large cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion sliced thin
  • 1 avocado sliced
  • ⅓ cup pitted Kalamata olives or black olives, sliced
  • Fresh lemon wedges to serve

Instructions

  • Whisk together all of the marinade/dressing ingredients in a small glass bowl. Pour out half of the marinade (untouched by raw meat) into a jar with a lid and refrigerate to use as the dressing later.
  • Add the chicken to the marinade in the bowl; marinade chicken for 30 minutes, up to 6 hours. Meanwhile, prepare all of the salad ingredients nicely as shown on a large plate/platter.
  • Once the chicken is ready, discard marinade used for chicken. Heat 1 Tbsp of oil in a grill pan over medium-high heat.
  • Grill chicken on both sides until browned and completely cooked through, about 4 minutes per side.
  • Allow chicken to rest for 6 minutes; slice and arrange over salad. 
  • Drizzle salad with the dressing that was stored away separately in the fridge. I use about 1-2 Tablespoons per serving.
  • Serve with fresh lemon wedges.