Grilled Lemon Pepper Chicken with Spinach and Feta Salad

Chicken breasts require TLC in order to make them juicy and flavorful.  Grilling is a great way to add that charred-smokiness, but doubled up with a good citrus marinade and you almost can’t go wrong.  Outdoor grills can be covered to raise the temperature like an oven, however when using a cast-iron pan indoors, it’s best to pound out the chicken to an even thickness.  This prevents the outside from getting dried out before the inside is cooked through.  Accompanied by a Mediterranean style spinach salad with salty feta, cool cucumbers, and a simple Provençal dressing, this dish is sure to become your new summertime favorite.

Difficulty: Easy

Prep Time: 25 minutes

Cook Time: 10-15 minutes

Serves 2

Ingredients:

Marinade:

Juice and zest of 1 Lemon

½ tsp. cracked Black Pepper

¼ tsp. Sea Salt

½ cup Extra Virgin Olive Oil

3 sprigs fresh Oregano

2 Chicken Breasts

Salad:

1 large Shallot, ½ finely diced, ½ julienned

½ tsp. Herbs de Provence

2 Tbsp. Red Wine Vinegar

2 Tbsp. Extra Virgin Olive Oil

¼ cup crumbled Feta

¼ English Cucumber, partially peeled, seeded, sliced

4 oz. (115g) Baby Spinach

2 Tbsp. (25g)   Niçoise Olives or Dried Tart Cherries (optional)

Technique:

• Combine lemon juice, zest, salt, pepper, olive oil and oregano sprigs in a zip-lock bag.
• Rinse chicken breasts in cold water, dry with a paper towel, and place on a cutting board, covered in a piece of plastic film.  Lightly pound the thick side of the breasts until even with the center.  Add to the bag and shake them around until evenly distributed.  Refrigerate for 30-45 minutes.
  
• Turn on the exhaust fan and heat a cast iron grill pan on high until smoking hot.  Add the chicken breasts and cook undisturbed for 5-6 minutes per side, basting with any leftover marinade.  The temperature should be approximately 155˚ in the thickest part.  Remove and rest for 2-3 minutes before slicing.
  
  
• In a small bowl, combine diced shallot with herbs de Provence and vinegar; whisk in olive oil and toss together with shallot julienne, feta, cucumber and spinach.  Season with pepper.