Greek Grilled Chicken

4 boneless skinless chicken breasts

olive oil to coat

salt and pepper

4 whole tomatoes, chopped

1 cucumber, peeled, seeded, and chopped

4 ounces crumbled feta cheese

2 teaspoons fresh oregano (if you use dried, use a little less)

1/4 cup chopped green onions

2 tablespoons chopped parsley

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon sugar

1 clove garlic, ground into a paste

salt and pepper

juice of one whole lemon

(olives are optional)

Drizzle the chicken with olive oil, and sprinkle with salt and pepper.  Grill over high heat until cooked through.  The time depends on your grill, but approximately 15 minutes total.

Add tomato wedges, cucumber chunks, and feta to a large bowl.

Combine olive oil, vinegar, sugar, garlic, salt, pepper, in a small bowl. Whisk together until combined. Taste and adjust seasonings.  Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs. Just before serving, squeeze the lemon juice over the top.

Serve the salad over the grilled chicken and some brown rice.

*To make garlic into a paste, peel and crush garlic clove, add a pinch of kosher salt and with the broad surface of your chef’s knife at a 30 degree angle, work the knife back and forth crushing as well as pushing the salt/garlic mix until it turns into a paste.