Grilled Chicken Plate Recipe

Prepare marinade

In a medium bowl or zip-top bag combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic (finely mince 3 cloves), 2 tsp dried oregano, 1 tsp smoked paprika, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk or shake to emulsify.

Marinate chicken

Trim any excess fat from 4 boneless skinless chicken breasts. If breasts are very thick, butterfly or pound gently to an even thickness (~1/2 inch) for even cooking. Add chicken to the marinade, ensuring each piece is fully coated. Refrigerate for at least 30 minutes and up to 4 hours.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

Grill

Remove chicken from marinade and let excess drip off. Place breasts on the grill and cook 5–7 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and juices run clear. Cooking time will vary with thickness.

Rest and finish

Transfer the chicken to a cutting board, tent loosely with foil and rest 5 minutes. Sprinkle with 2 tbs chopped fresh parsley before serving.

Rinse 1.5 cups long-grain white rice under cold water until water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan bring 3 cups water, 1 tbs butter or olive oil and 0.5 tsp kosher salt to a boil over high heat.

Add the rinsed rice, stir once to prevent sticking, return to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let rice sit, covered, for 5–10 minutes. Fluff with a fork before plating.

Prepare vegetables: seed and dice 1 medium English cucumber, halve 2 cups tomatoes (or dice), thinly slice 1/4 cup red onion, and measure 1/2 cup halved Kalamata olives.

Make dressing: in a small bowl whisk together 3 tbs extra-virgin olive oil, 1.5 tbs red wine vinegar, 1 tbs lemon juice, 1 tsp dried oregano, 0.5 tsp kosher salt and 0.5 tsp freshly ground black pepper until emulsified.

Assemble salad: combine cucumber, tomatoes, red onion and olives in a large bowl. Drizzle the dressing over the vegetables and toss gently to coat.

Finish salad: sprinkle 1/2 cup crumbled feta over the tossed salad and gently fold to distribute. Taste and adjust seasoning with additional salt, pepper or lemon juice if needed.

Plate each serving with a portion of rice, a grilled chicken breast (whole or sliced), and a generous scoop of Mediterranean salad.

Garnish each plate with a lemon wedge and an extra sprinkle of chopped parsley. Serve immediately while chicken is warm.