Zesty Lemon Chicken Paillards with Greek Salad

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pounded thin into paillards
• 1 lemon, zested and juiced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and halved
• 4 oz feta cheese, crumbled
• 2 tbsp red wine vinegar
• 1 tsp oregano, dried
• salt and pepper, to taste

Instructions

1. 1

   In a shallow dish, combine the chicken, lemon zest, 2 tbsp olive oil, garlic, and 2 tbsp chopped parsley. Season with salt and pepper. Cover and refrigerate for 30 minutes to 1 hour.

2. 2

   In a large bowl, combine the cucumber, tomatoes, olives, feta, red wine vinegar, remaining 1 tbsp olive oil, oregano, and remaining 2 tbsp chopped parsley. Season with salt and pepper.