One-Pan Roasted Greek Salad

One Pan Roasted Greek Salad | Sometimes when I make a new recipe I swoon. This is that recipe! A Greek salad that is ready in 30 minutes and filled with healthy real foods!

5 from 1 reviews

Loaded with flavor, this easy to make 30-minute one-pan meal, means quick KP too! A dinner winner!




  1. Chicken: Heat over to 450° F. In a zip-top bag, combine chicken, 1 teaspoon olive oil, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano. Seal bag. Massage it to coat the chicken with herbs. Pound with meat mallet until 1/2-inch thick.
  2. Cook: In a 10-inch ovenproof skillet, combine cherry tomatoes, Kalamata olives, capers, vinegar, 1 teaspoon olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon each salt and pepper. Place in oven. Cook for 15 minutes.
  3. Then: While tomatoes are cooking, pound chicken breasts with a meat mallet until they are 1/2-inch thick. After first 15 minutes, lay chicken breasts over tomato/olive mixture. Return pan to oven and cook 15 minutes more.
  4. Salad: Layer Romaine and cucumber on dinner plates. Top with chicken, tomato/olive mixture, pan juices. Sprinkle feta and squeeze lemon juice over top.


Keywords: dinner salad, healthy salad