In a bowl or large resealable bag combine 4 tbs olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tbs Dijon mustard, 1 tsp dried oregano, 1 tsp smoked paprika, 1.5 tsp kosher salt and 0.75 tsp black pepper. Whisk until emulsified.

Marinate chicken

Pound or press each chicken breast to an even thickness (about 1/2–3/4 inch) for even cooking. Place 4 chicken breasts in the marinade, coat thoroughly, seal bag or cover bowl and refrigerate for at least 30 minutes and up to 6 hours. If short on time, marinade 15 minutes at room temperature.

Preheat grill

When ready to cook, preheat grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Oil the grill grates or brush chicken lightly with 1 tbs olive oil to prevent sticking.

Grill the chicken

Remove chicken from marinade and let excess drip off. Place breasts on the hot grill. Cook 4–6 minutes per side depending on thickness, flipping once, until internal temperature reaches 165°F (74°C) with a thermometer and juices run clear. Avoid overcooking. Transfer chicken to a plate and tent loosely with foil to rest 5 minutes.

Sautéed Onions & Mushrooms Topping

Prepare vegetables

While the grill is heating or chicken is resting, slice 1 large yellow onion and 10 oz mushrooms. Mince 2 garlic cloves.

Cook onions and mushrooms

Heat a large skillet over medium-high heat. Add 2 tbs butter and 1 tbs olive oil. When butter is melted and hot, add the sliced onion and cook, stirring occasionally, 4–6 minutes until softened and starting to caramelize.

Add mushrooms and garlic

Add the sliced mushrooms to the skillet and increase heat slightly if needed. Cook 5–7 minutes until mushrooms release their liquid and begin to brown. Add 2 minced garlic cloves and 1 tsp fresh thyme, cook 30–45 seconds until fragrant.

Deglaze and finish

Pour in 2 tbs dry white wine or chicken broth to deglaze the pan, scraping up browned bits. Cook 1–2 minutes until most of the liquid evaporates. Season with 0.75 tsp salt and 0.5 tsp black pepper. Stir in 1 tbs chopped parsley if using. Keep warm until ready to serve.

Top the chicken

Spoon the warm sautéed onions and mushrooms over the rested grilled chicken breasts just before serving.

Salad Bar

Assemble salad components

Arrange 6 cups mixed salad greens in a large bowl or on a platter. Place 1 cup halved cherry tomatoes, 1 sliced cucumber, 1/2 small thinly sliced red onion, 1/2 cup crumbled feta, and 1/2 cup toasted nuts in separate bowls or scattered attractively around the greens for a salad bar-style presentation.

Dress and serve

Provide 1/2 cup vinaigrette dressing on the side for guests to dress their salad to taste. Toss greens lightly with dressing when ready to eat or let diners dress their own portions.

To Serve

Place each grilled chicken breast on a plate, top generously with the sautéed onions and mushrooms. Garnish with a lemon wedge and a sprinkle of extra parsley. Serve alongside the salad bar components.