Mediterranean Grilled Chicken
Prep time
Cook time
Total time
The most tender flavorful grilled chicken topped with a tomato and cucumber salsa.
Serves: 12 oz chicken and 2 cups salsa
  • 12 oz chicken breasts, split in half or flattened
  • **Marinade**
  • 3 tbsp. garlic in fused red wine vinegar
  • 1 tsp. extra virgin olive oil
  • 1 tsp. oregano, dried
  • ⅛ tsp. pepper
  • ⅛ tsp. salt
  • 2 tbsp. greek yogurt, plain
  • **Mediterranean Salsa**
  • 1 large tomatoes, seeded, diced small
  • ¼ cup sweet red bell pepper, diced small
  • ½ cup cucumber, diced small
  • 10 black olives, sliced in half
  • ½ oz. goat cheese or feta cheese, crumbled
  • ½ tsp. oregano
  • 1 tsp. fresh basil
  • 1 pinch salt
  • Optional: Balsamic Glaze
  1. Place chicken in a shallow bowl; set a side.
  2. In a bowl, add all of the marinade ingredients, mix until combined. Pour over chicken. Cover chicken and refrigerate for at least two hours.
  3. Meanwhile, to make the salsa, add all the salsa ingredients together, and refrigerate until ready to use.
  4. Set grill over medium heat.
  5. Place chicken on grill and cook for 5 minutes; flip chicken and cook for about 3 minutes or until no longer pink.
  6. Serve salsa over top of chicken and drizzle with balsamic glaze.
If you do not have garlic infused wine vinegar, add about ¼ tsp minced garlic to the marinade.

calories per serving: 134.2, Fat: 4.5, Cholesterol: 50, Sodium: 124, Potassium: 125, Carbs: 2.9, Fiber: .07, Sugar: .03, Protein: 21.3
Nutrition Information
Serving size: 3 oz chicken and ½ cup salsa
Recipe by Peanut Butter and Peppers at