About recipe

This super juicy chicken is perfect for summer cookouts, or any time of year, and is a classic Greek dish that pairs well with any vegetable or whole-grain sides. The pineapple salsa brightens the flavors, and can also be used with any broiled or grilled fish or chicken.

Ingredients (serves 6)

For The Chicken:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest (from 1 lemon)
• 1 tablespoon red wine vinegar
• 2 cloves garlic, minced
• 1/4 cup red onion, finely diced
• 1 1/2 tablespoons fresh oregano, chopped (or 1 1/2 teaspoons dried oregano)
• 2 teaspoons fresh thyme, chopped (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 pounds chicken breast tenders
• 1 tablespoon olive oil

For The Salsa:

• 3 cups fresh pineapple, diced small (about 1 medium pineapple)
• 1/2 cup red onion, diced small
• 1/2 cup cilantro, chopped
• 3 tablespoons lime juice (~2 limes)
• 1/4 teaspoon kosher salt

Preparation

1. Combine the olive oil, lemon juice and zest, vinegar, garlic, onion, oregano, thyme, salt, and pepper in a small bowl and mix together. Place the chicken tenders into a zip-top bag and pour the marinade over the chicken. Close the bag and massage the marinade into the chicken. Let sit for at least 20 minutes at room temperature, or refrigerate overnight.
2. While the chicken marinates, cut the ingredients for the salsa and combine in a medium bowl and gently toss.
3. Heat olive oil in the skillet over medium-high heat. Cook the chicken tenders for 3-4 minutes on each side, or until golden brown. Ensure the internal temperature of the chicken has reached 165 degrees F.
4. Remove cooked chicken from skillet, and serve with pineapple salsa, a steamed vegetable and whole-grain side of your choice.