A light yet satisfying dish, this Grilled Chicken & Vegetable Salad with Feta combines smoky grilled chicken with tender, charred vegetables and tangy feta cheese. Infused with Mediterranean herbs and topped with fresh parsley, it’s a perfect warm-weather meal that brings together bold flavors and wholesome ingredients.

Why You’ll Love This Recipe

This recipe is a fantastic way to enjoy a healthy and flavorful meal without sacrificing satisfaction. It’s high in protein, packed with nutrient-rich vegetables, and full of Mediterranean zest. Ideal for summer grilling or quick weeknight dinners, it’s also versatile enough to serve warm, room temperature, or chilled. The balance of textures—tender chicken, crisp vegetables, and creamy feta—makes each bite refreshing and hearty.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 chicken breasts
• 2 red bell peppers, halved and seeded
• 1 yellow bell pepper, halved and seeded
• 1 medium zucchini, sliced into thick rounds
• 1 large red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped

directions

1. Preheat a grill or grill pan over medium-high heat.
2. Brush the chicken breasts, bell peppers, zucchini, and red onion with olive oil.
3. Sprinkle with dried oregano, basil, salt, and black pepper.
4. Grill the chicken for 6–7 minutes per side, or until fully cooked and juices run clear.
5. Grill the vegetables until tender and slightly charred, about 4–5 minutes per side.
6. Let the chicken rest for a few minutes, then slice into strips.
7. Cut the grilled vegetables into bite-sized pieces.
8. Arrange the chicken and vegetables on a serving platter.
9. Top with crumbled feta and chopped parsley.
10. Drizzle with extra olive oil just before serving.

Servings and timing

This recipe yields approximately 4 servings. The total time required is about 35 minutes — 15 minutes for preparation and 20 minutes for grilling.

Variations

• Add a Grain: Serve over couscous, quinoa, or farro for a more filling dish.
• Marinated Chicken: Marinate the chicken in lemon juice, garlic, and olive oil before grilling for extra flavor.
• Vegan Option: Substitute the chicken with grilled tofu and use a dairy-free feta alternative.
• Herb Boost: Add fresh mint or dill for a more herbaceous flavor.
• Dressing Upgrade: Serve with a lemon vinaigrette or balsamic glaze for added zing.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and vegetables in a skillet over medium heat until just heated through. Alternatively, enjoy the salad cold or at room temperature. Avoid microwaving to maintain the texture of the grilled vegetables.

FAQs

Can I cook the chicken and vegetables in a skillet instead of grilling?

Yes, a cast iron skillet or grill pan works well if you don’t have access to an outdoor grill. Cook over medium-high heat until the ingredients are nicely browned and cooked through.

What kind of feta should I use?

Use high-quality, full-fat block feta for the best flavor and texture. Crumble it by hand just before serving.

Can I make this salad ahead of time?

Yes, you can grill everything in advance and store separately. Assemble the salad just before serving for the best presentation and flavor.

How do I know when the chicken is done?

The internal temperature should reach 165°F (75°C). Use a meat thermometer for accuracy.

What other vegetables can I add?

Try adding grilled asparagus, cherry tomatoes, mushrooms, or eggplant to vary the flavor and texture.

Is this salad suitable for meal prep?

Absolutely. It stores well and makes an excellent lunch when paired with a grain or fresh greens.

Can I serve this salad cold?

Yes, this salad is delicious both warm and chilled. It’s perfect for picnics or make-ahead meals.

Should I peel the zucchini?

No, zucchini skin is tender and nutritious. Simply wash and slice into thick rounds before grilling.

Can I use boneless chicken thighs instead?

Yes, boneless thighs are a flavorful alternative. Adjust the grilling time to ensure they’re fully cooked.

What dressing pairs best with this salad?

A simple lemon and olive oil dressing, or a light balsamic vinaigrette, enhances the flavors without overpowering them.

Conclusion

Grilled Chicken & Vegetable Salad with Feta is a wholesome, delicious meal that highlights the power of fresh ingredients and simple preparation. With its smoky grilled flavors, creamy feta, and vibrant herbs, it’s a dish that’s both nourishing and satisfying. Whether you’re cooking for your family, entertaining guests, or preparing meals for the week, this salad is sure to impress.

Grilled Chicken & Vegetable Salad with Feta

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: Mediterranean

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Description

A vibrant salad of smoky grilled chicken, charred bell peppers, zucchini, and red onions, tossed with fresh herbs and crumbled feta for a refreshing yet hearty Mediterranean-inspired dish.

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Ingredients

Units USM Scale 1x2x3x

• 2 chicken breasts
• 2 red bell peppers, halved and seeded
• 1 yellow bell pepper, halved and seeded
• 1 medium zucchini, sliced into thick rounds
• 1 large red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped

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Instructions

1. Preheat grill or grill pan over medium-high heat.
2. Brush chicken breasts, bell peppers, zucchini, and red onion with olive oil. Sprinkle with oregano, basil, salt, and pepper.
3. Grill chicken for 6–7 minutes per side, or until cooked through. Grill vegetables until tender and lightly charred, about 4–5 minutes per side.
4. Slice chicken into strips. Cut grilled vegetables into bite-sized pieces.
5. Arrange vegetables and chicken on a platter. Sprinkle with crumbled feta and fresh parsley.
6. Drizzle with extra olive oil before serving.

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Notes

• Marinate chicken in olive oil and herbs for 30 minutes before grilling for deeper flavor.
• Serve warm or at room temperature.
• Add a squeeze of lemon for extra brightness.

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Nutrition

• Serving Size: 1 portion (1/4 of recipe)
• Calories: 340
• Sugar: 5g
• Sodium: 540mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 26g
• Cholesterol: 75mg