Oregano Chicken with Greek Salad

Cooking Time: 25    Servings: 2

Products needed:

Oregano Balsamic Vinegar
Eureka Lemon Olive Oil


For the chicken:

  • 2 boneless, skinless chicken breasts cut into strips
  • 1/4 cup plus 1 tablespoon The Olive Scene’s Oregano Balsamic Vinegar
  • 1/4 cup The Olive Scene’s Eureka Lemon Olive Oil
  • 1 teaspoon mustard
  • 1 clove garlic, minced (optional)

For the salad:

  • 1 tablespoon The Olive Scene’s Oregano Balsamic Vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup Kalamata olives, chopped, or black olive tapenade.
  • 1 cup cucumber, sliced
  • 1 cup cherry tomatoes, sliced in half
  • 1/2- 1/2 cup cup feta cheese, cubed (optional, can omit if looking for a healthier version)


  1. Whisk together the oregano balsamic, mustard and garlic.
  2. Continue whisking, and slowly drizzle in 1/4 cup of the olive oil.
  3. Add the chicken strips and thoroughly coat.
  4. Refrigerate and marinate the chicken strips in the mixture for up to 4 hours.
  5. Turn occasionally to make sure that all parts of the chicken are being marinated.
  6. 1 hour before cooking: make the salad.
  7. Place the oregano balsamic in a small bowl.
  8. Slowly drizzle in the extra virgin olive oil while whisking to create a vinaigrette.
  9. Combine the olives, cucumber slices, cherry tomato halves and feta cheese in a medium bowl.
  10. Pour the vinaigrette over and thoroughly stir to combine.
  11. Refrigerate until ready to serve, stirring every 10 minutes or so.
  12. Add salt and pepper to taste before serving.
  13. Heat a nonstick skillet over medium heat.
  14. Remove the chicken from the marinade, scraping off any excess marinade and garlic.
  15. Sautee the chicken in the skillet for 7-10 minutes, until cooked through.
  16. Turn the heat up to high and add the final tablespoon of oregano balsamic during the last minute of cooking.
  17. The balsamic will caramelize slightly and create a nice glaze for the chicken.
  18. Season to taste with salt and pepper.