Description
Mediterranean Chicken with Fresh Tomato & Cucumber Salad
Ingredients
For the Chicken:
4 boneless chicken breasts
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp paprika
Salt & pepper, to taste
3 tbsp olive oil, for frying
For the Salad:
1 cup cherry tomatoes, halved
1 cup cucumber slices
1/4 cup Kalamata olives
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp dried oregano
Salt & pepper, to taste
For the Topping:
1/2 cup feta cheese, crumbled
1/4 cup Greek yogurt
1 tbsp fresh parsley, finely chopped
Directions
Prep the Chicken:
Pat chicken breasts dry and season with salt and pepper.
Dredge each piece in flour, then dip in beaten eggs, and coat with a mixture of panko, Parmesan, garlic powder, paprika, salt, and pepper.
Cook the Chicken:
Heat olive oil in a skillet over medium heat. Cook chicken for 4–5 minutes per side until golden brown and cooked through (165°F internal temperature). Set aside.
Make the Salad:
In a bowl, combine cherry tomatoes, cucumber slices, and Kalamata olives. Drizzle with olive oil, lemon juice, oregano, salt, and pepper. Toss to combine.
Prepare the Feta Topping:
Mix crumbled feta, Greek yogurt, and fresh parsley in a small bowl.
Assemble:
Serve crispy chicken on a plate topped with the fresh tomato-cucumber salad. Add a dollop of the feta mixture and garnish with fresh herbs, if desired.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 350 kcal per serving
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