Prep time: 10 minutes
Cook time: 10 minutes
Serves: 6
Ingredients
2 cloves fresh garlic, peeled and smashed
Sea salt, to taste
¼ c. extra virgin olive oil, divided
2 T. fresh lemon juice
2 c. cherry tomatoes, sliced in rounds
2 medium cucumbers, unpeeled, quartered lengthwise and sliced
6 medium pepperoncini peppers, stemmed and minced
2 T. fresh dill, chopped
Black pepper, freshly ground, to taste
6 6-oz. boneless, skinless chicken breast halves, pounded to ½” thick
Directions
- Combine garlic cloves with salt, to taste, and mash to form a coarse paste.
- Transfer the garlic paste to a large bowl and stir in 2 tablespoons extra virgin olive oil and lemon juice. Add the cherry tomatoes, cucumber, pepperoncini peppers, and fresh dill. Toss and season with salt and black pepper, to taste. Toss again and set aside.
- Preheat a large grill pan or nonstick skillet over medium-high heat. Lightly brush chicken breasts with remaining olive oil and season with salt and black pepper, to taste.
- Cook the chicken, turning once, until juices run clear and no longer pink inside, approximately 5 minutes per side. Remove from heat and let rest for 5 minutes before serving with the seasoned vegetable mixture. Enjoy!
