Greek Salad with Marinated Grilled Chicken


Ingredients for the chicken:

  • 1 lemon, juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • A couple good pinches salt
  • 10 grinds black pepper
  • 4 (6 to 7-ounce) boneless skinless chicken breasts

Ingredients for the dressing:

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 lemon, juiced
  • 2 cloves garlic, smashed with the side of your chef’s knife
  • 1 teaspoon dried oregano
  • 3 pinches salt
  • 10 to 15 grinds black pepper

Ingredients for the salad:

  • 2 to 3 hearts romaine lettuce
  • 1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
  • 3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
  • ½ red onion, very thinly sliced
  • ½ cup pitted kalamata olives, coarsely chopped
  • ¼ cup crumbled feta cheese


To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.

To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.

Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.

To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.

Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.

Toss salad just before serving and fan chicken out on top.

Garlic Lime Grilled Chicken with Mango Salsa



  • 4 boneless skinless chicken breasts
  • 1 large lime
  • 4 garlic cloves
  • 1 tablespoon olive oil

Mango Salsa

  • 2 ripe mangoes
  • peeled and chopped
  • 3 very ripe roma tomatoes, chopped
  • 1 sweet red pepper, seeded and chopped
  • 2 green onions, chopped
  • ¼ cup chopped fresh cilantro
  • 1 lime, juiced
  • salt and pepper to taste
  • 4 cups steamed short grain cooked brown rice


Marinate the chicken w/ the juice of one lime and the oil and garlic in a zip lock bag in the fridge for at least 2 hrs or overnight.

For the salsa mix all the ingredients and season with salt and pepper to taste, set aside for the flavors to blend, mean while grill the chicken breasts on low heat till no longer pink.

Place 1 cup of rice on each plate cover with a chicken breast and then divide the salsa amongst the 4 plates and serve.

Time does not include marinade time or time to steam rice.

Grilled Herbed Chicken Thighs



  • 6 good sized chicken thighs
  • 2-3 tablespoons minced fresh oregano
  • 2-3 tablespoons minced fresh thyme
  • 2-3 tablespoons minced fresh rosemary
  • 2-3 tablespoons minced fresh basil
  • 2 teaspoons paprika
  • 3 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper


Starting with the herbs, mix all ingredients together into a rub mixture.Rub mixture into chicken, under and on top of skin.Set aside for an hour to let flavors soak into meat.Leave longer if you have time.Preheat your grill to HOT.Once the grill is heated, lower the grill temp to medium then grill on indirect heat with grill closed for 20-30 min or until juices run clear.

Grilled Peanut Butter Chicken



  • 2½lbs boneless skinless chicken breasts
  • 1 cup creamy peanut butter
  • ¼ cup low sodium tamari sauce
  • ¼ cup lime juice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar
  • ¼ teaspoon garlic powder
  • 1-1½ teaspoon red pepper flakes (optional)
  • 2 teaspoons fresh grated fresh gingeroot
  • ¼ cup sliced scallions optional for garnish (optional)


Place chicken in a plastic Ziplock bag or a glass pan.

In a bowl, whisk together the peanut butter, lime, tamari, rice wine vinegar, brown sugar, garlic powder, red pepper flakes and ginger. Pour this marinade over chicken.

Chill and allow the chicken to marinate for 6 – 8 hours, or up to 24 hours.

Lightly oil grill or spray with Pam cooking spray.

Grill marinated chicken (discarding marinade) for 6-8 minutes per side or until done.

Serve sprinkled with chopped green onions, if desired.

Serve with calorie free, carb free, sodium free miracle noodles with your favorite veggies!