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The Ingredients:
Serves 6
- 3 red bell peppers, cored, seeded and sliced into thin strips
- ¼ cup (about 6 oz.) Greek feta cheese, crumbled
- 30 fresh oregano leaves, roughly chopped (about 1 heaping teaspoon)
- 1 tbsp. freshly squeezed lemon juice
- 3 tbsp. plus ¼ cup extra-virgin olive oil
- kosher salt
- coarsely ground black pepper
- 3 whole boneless, skinless chicken breasts (about 3 lbs.), split and pounded ¼" thick (your butcher can do this for you)
Combine peppers, feta, oregano, lemon juice and 3 tablespoons of the olive oil in a bowl, and toss to combine. Season with salt and pepper to taste. Preheat the grill to medium-high. Rub the remaining ¼ cup of olive oil on the chicken, and sprinkle with 1¼ teaspoons salt and ¾ teaspoon pepper. Grill the chicken until one side is opaque and shows grill marks, about 3 minutes. Flip and cook until opaque throughout, about 2 minutes. Divide among six plates, and top with salad.
