Ingredients:

  • 4 medium boneless, skinless Chicken Breasts (approx. 600g), trimmed
  • 1/4 cup Fresh Lemon Juice (about 1 large lemon)
  • 1 Tbsp Lemon Zest
  • 2 cloves Garlic, minced or finely grated
  • 1 tsp Dried Oregano
  • 2 Tbsp Extra Virgin Olive Oil (for marinade)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1 Tbsp Cooking Oil (for searing)
  • 2 medium English or Persian Cucumbers, halved and coarsely chopped
  • 7 oz Feta Cheese, block variety
  • 1/4 small Red Onion, very finely diced
  • 1/4 cup packed Fresh Dill, finely chopped
  • 2 Tbsp packed Fresh Mint, finely chopped
  • 3 Tbsp Extra Virgin Olive Oil (for dressing)
  • 1 Tbsp Fresh Lemon Juice (for dressing)
  • 1 tsp Red Wine Vinegar
  • Salt and Pepper, to taste (for dressing)

Instructions:

  1. Flatten the Fillets: Place chicken breasts between two pieces of cling film or parchment paper. Using a meat mallet or the base of a small pan, pound the chicken to an even thickness of about 3/4 inch (2 cm) to ensure quick, uniform cooking.
  2. Mix the Marinade: In a bowl or zip-top bag, combine the 2 Tbsp olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Add the flattened chicken breasts, ensuring they are well coated. Marinate at room temperature for at least 15 minutes, or refrigerate for up to 4 hours.
  3. Assemble the Salad Base: Coarsely chop the cucumber. Dice the red onion very finely. Crumble the Feta cheese into a large mixing bowl. Add the chopped cucumber, diced red onion, fresh dill, and fresh mint.
  4. Cook the Chicken: Add the 1 Tbsp of high-heat cooking oil to the pan and set over medium-high heat until shimmering hot. Remove the chicken from the marinade (discard residual marinade) and place the fillets into the hot pan. Sear for 4–5 minutes per side, until deeply golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C).
  5. Rest the Chicken: Remove the chicken from the pan and let it rest on a cutting board, loosely tented with foil, for 5 minutes. This is crucial for juicy meat.
  6. Finish and Serve: While the chicken rests, whisk together the dressing ingredients (EVOO, 1 Tbsp lemon juice, red wine vinegar, salt, and pepper). Pour the dressing over the cucumber and Feta mix and gently toss. Slice the rested chicken fillets diagonally and serve immediately alongside generous portions of the fresh Cucumber & Feta Crush.