📖 Instructions

1. First, get your marinade ready. In a large bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and pepper. I like to really get in there with a whisk to make sure everything is emulsified – this is key for an even coating!
2. Place the chicken breasts in a ziplock bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it becomes. Don't leave it overnight though, the lemon juice might make the chicken a bit mushy.
3. While the chicken marinates, prepare the Greek salad. In a large bowl, combine the chopped tomatoes, cucumber, red onion, bell pepper, and Kalamata olives. Crumble the feta cheese over the top.
4. For the Greek salad dressing, in a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Set aside.
5. Preheat your grill pan over medium-high heat. If you don't have a grill pan, a regular skillet works just fine. Lightly grease the pan with olive oil.
6. Remove the chicken from the marinade, letting any excess drip off. Place the chicken breasts on the preheated grill pan, spacing them evenly apart. Cook for about 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). You should see nice grill marks forming – that's what we're after!
7. Remove the chicken from the pan and let it rest for a few minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Meanwhile, give that Greek salad another gentle toss.
8. Slice the lemon oregano chicken and serve it warm over a bed of the fresh Greek salad. Garnish with extra oregano sprigs and a drizzle of olive oil, if desired. And there you have it – a taste of the Mediterranean right in your own kitchen! Enjoy every last bite!