This is my favourite summer recipe. Marinating the chicken in a dijon/lemon mixture, grilling it to a nice, crispy state and tossing it with pesto and feta produces a rich, flavour-popping main dish. Make it in stages - marinate the chicken and make the pesto the day before, grill the vegetables before cooking the chicken.
I serve Mediterranean Chicken cold or hot, resting on a bed of greens. To add more colour, grill red, yellow or orange peppers.
More chicken options: French Chicken Tarragon, Chicken Marbella, Curried Chicken Salad with Raisins, Greek Lemon Oregano Chicken, Chicken Marsala, Fideos (Pasta) with Chicken and Greens, Roast Chicken with Bread and Greens, Buttermilk Chicken, Crispy Chicken over Turmeric Lemon Chicken, Oven Roasted Chicken Shawarma
Mediterranean Chicken
Marinade
2 tbsp. olive oil
2 tbsp. lemon juice
1 tbsp. Dijon mustard
1 tbsp. tarragon, oregano or basil
1 tbsp. parsley
salt and pepper
green onion chopped (optional)
Mix all ingredients and brush on 3-4 chicken breasts, whole or in pieces. Marinate the chicken in the mixture for 8-24 hours.
Pesto
2 cloves garlic, chopped
1 cup fresh basil leaves
3 tbsp. lemon juice
1/3 - 1/2 cup olive oil (depending on how moist you want the pesto)
1 /2 cup grated Parmesan cheese
Combine all ingredients in a food processor or in a blender. Process until thoroughly mixed. Set aside until ready to use.
Salad - Amounts according to your taste
Grilled vegetables - peppers, beans, zucchini or others
1 cup chopped red onion (or according to how much you love onion, grilled or fresh)
1 cup pitted olives
1 cup feta cheese
Combine all ingredients.
Method
Grill the chicken and cool, if desired. If desired, cut into chunks.
Combine the chicken with the salad, toss with the pesto, holding back 2 tablespoons.
Line a platter or bowl with salad greens. Drizzle 1 tablespoon of the pesto over the greens, top with the chicken salad and drizzle the final tablespoons of pesto over the chicken.
Serve with lemon rice, lemon potatoes, farro, couscous or bulgar wheat.