Lemon-Oregano Grilled Chicken Greens Bowl

By Sprig Originals ✓ · cooked up in Sprig

A big bowl of cold, crisp greens under a heavy pour of 2:1 lemon-oregano dressing, topped with sliced grilled chicken, crumbled feta and briny olives. The dressing is built as a ratio you can memorize, and every component is designed to be stored separately so you can pack four lunches out of one session without anything going soggy.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 1 tsp finely grated lemon zest
• 2 tsp dried oregano, preferably Greek
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic, grated on a microplane
• 3/4 tsp kosher salt
• 1/4 tsp black pepper, freshly ground
• 1/4 tsp red pepper flakes (optional)

• 1 1/2 lb boneless skinless chicken breasts (about 3 medium)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp neutral oil, for the grill or pan

• 8 cups romaine hearts, chopped into 1-inch ribbons
• 4 cups baby arugula or baby spinach
• 1 pint cherry tomatoes, halved
• 1 medium English cucumber, quartered lengthwise and sliced
• 1/2 medium red onion, very thinly sliced
• 1 cup cooked chickpeas, drained and patted dry

• 6 oz block feta in brine, crumbled
• 3/4 cup Kalamata olives, pitted and torn in half
• 1/3 cup pepperoncini or banana pepper rings, drained
• 1/4 cup fresh dill, roughly chopped
• 2 tbsp fresh mint leaves, torn
• 1/4 cup toasted pine nuts or sliced almonds

Instructions

1. Make the dressing first, since some of it doubles as the chicken marinade. In a jar with a tight lid, combine 1/2 cup olive oil, 1/4 cup lemon juice, the lemon zest, oregano, Dijon, honey, grated garlic, 3/4 tsp salt, pepper and optional red pepper flakes. Seal and shake hard for 20 seconds until thick and creamy-looking. That is the ratio to remember: 2 parts oil to 1 part lemon, with mustard and honey as the emulsifier and brake on the acid. Taste on a lettuce leaf, not a spoon — it should read bright and just barely too salty on its own.
2. Pour 1/4 cup of the dressing into a bowl or zip-top bag for the chicken and set the rest of the jar aside in the fridge.
3. Put each chicken breast between two sheets of plastic wrap and pound the thick end with a rolling pin or heavy pan until the whole piece is an even 1/2 inch thick. Season both sides with the 1/2 tsp salt and 1/4 tsp pepper, then turn the chicken in the reserved 1/4 cup dressing. Let it sit 15 minutes at room temperature, or up to 8 hours in the fridge (no longer — the lemon will start to make the surface chalky).
4. While the chicken marinates, prep and dry the vegetables. Wash and spin or towel-dry the romaine and arugula thoroughly; wet greens will not hold dressing. Halve the tomatoes, slice the cucumber, and slice the red onion paper-thin. Soak the onion in a small bowl of ice water for 10 minutes, then drain well — this takes off the harsh bite. Pat the chickpeas dry.
5. Heat a grill to medium-high (about 450°F) or set a cast-iron grill pan over medium-high heat for 5 minutes. Brush the grates or pan with the neutral oil. Lay the chicken down and cook, undisturbed, 4 to 5 minutes until deep grill marks form and the edges look opaque.
6. Flip and cook another 3 to 5 minutes, until an instant-read thermometer in the thickest part registers 160°F. Move the chicken to a cutting board or plate, tent loosely with foil, and rest 8 to 10 minutes; carryover heat will bring it to a safe 165°F and the juices will settle. Slice across the grain into 1/2-inch strips.
7. To serve right away: pile the romaine and arugula in a wide, shallow bowl. Add the tomatoes, cucumber, drained onion and chickpeas. Pour over about 1/3 cup of the dressing (roughly 1 tablespoon per 3 cups of greens) and toss with your hands or two big spoons for a full 30 seconds so every leaf gets coated.
8. Fan the sliced chicken over the top, then scatter on the feta, olives, pepperoncini, dill, mint and toasted nuts. Finish with a final tablespoon of dressing drizzled over the chicken and a crack of black pepper. Serve immediately, with warm pita alongside if you like.
9. To build lunches instead: divide the greens among four containers and press a small folded paper towel on top of each to absorb condensation. Pack the tomatoes, cucumber, onion and chickpeas together in a second set of small containers; the chicken, feta, olives and peppers in a third; and 2 tablespoons of dressing per person in small lidded jars. Keep the nuts and herbs in a dry bag or fold them in the morning of. Assemble and toss only when you sit down to eat.

Chef's tips

Nutrition (per serving, estimated)

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