A light yet satisfying weeknight dinner: juicy baked chicken breast served over a fresh bed of salad greens with cherry tomatoes, cucumbers and salty feta. Minimal effort, plenty of goodness, and clean, vivid flavor.
Ingredients
- Chicken breast fillets — 3–4 pieces
- Salad mix (mixed greens and arugula) — 150–200g (5–7 oz)
- Cherry tomatoes — 10–12 pieces
- Cucumbers — 2–3 pieces
- Feta or bryndza cheese — 100–150g (3.5–5.3 oz)
- Olive oil — 2–3 tbsp + a little for serving
- Salt — to taste
- Black pepper — to taste
- Paprika — to taste
How to make it
- Preheat the oven to 200°C (392°F). Place the chicken breasts on a baking sheet lined with foil. Drizzle with olive oil, season with salt, black pepper and paprika, then rub the seasoning in evenly with your hands or a brush.
- Bake until done, depending on the size of the fillets: about 18–22 minutes, until the internal temperature reaches 74°C (165°F). Let the chicken rest for 5 minutes, then slice.
- While the chicken is baking, halve the cherry tomatoes and slice the cucumbers into neat half-moons.
- In a large bowl, combine the salad mix, tomatoes and cucumbers. Lightly season with salt and pepper, then toss gently.
- Divide the salad among plates and crumble the feta over the top. Add the warm chicken slices and finish with a light drizzle of olive oil.
Nutritional value per serving
| Calories | ≈ 430 kcal |
| Protein | ≈ 50 g |
| Fat | ≈ 21 g |
| Carbohydrates | ≈ 8 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- For best results, check the chicken with a thermometer: the center should reach 74°C (165°F); the juices should run clear when cut.
- Feta can easily be swapped for bryndza; if the cheese is very salty, rinse it briefly and pat it dry before crumbling.
- For a brighter flavor, add a little lemon juice or balsamic vinegar to the salad along with the olive oil.
- No oven? Cook the fillets on a grill or grill pan for 4–6 minutes per side, until done.
- Prep ahead: keep the baked chicken and sliced vegetables separate in the refrigerator for up to 48 hours, then assemble the salad just before serving.
FAQ
What can I use instead of feta if I don’t have any?
Bryndza, fresh mozzarella or cream cheese all work well. Bryndza gives a saltier finish, while mozzarella is softer and creamier.
How do I know the chicken breast hasn’t dried out?
Use a thermometer: 74°C (165°F) in the center is ideal. Let the chicken rest for 5 minutes under foil so the juices redistribute and the meat stays succulent.
Can I use a dressing instead of plain olive oil?
Yes, mix olive oil with lemon juice and a pinch of paprika, or use a light honey-mustard dressing. Add just a little so the salad stays fresh and crisp.