Instructions

1. Preheat your grill or grill pan to medium-high heat.
2. In a bowl, combine 2 tablespoons of olive oil, the juice of 1 lemon, oregano, salt, and pepper to create a marinade.
3. Add 4 boneless, skinless chicken breasts to the marinade and let it sit for at least 30 minutes.
4. While the chicken is marinating, prepare the cucumber salad by slicing 2 cucumbers into thin rounds and placing them in a mixing bowl.
5. Add 1 cup of crumbled feta cheese, 1/2 cup of cherry tomatoes (halved), and 1/4 red onion (thinly sliced) to the bowl with the cucumbers.
6. In a separate small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, and a pinch of salt and pepper.
7. Pour the dressing over the cucumber salad and toss to combine.
8. After the chicken has marinated, grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
9. Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.
10. Serve the grilled chicken on a plate alongside the cucumber salad and garnish with fresh parsley if desired.