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Greek Style Chicken and Salsa

Greek Style Chicken and Salsa is the perfect dish for those moments you just want (or need) a quick meal. This is the ultimate easy chicken meal; you can have it on the table in just 30 minutes.
Course Dinner, Lunch, Main Course
Cuisine Greek, Mediterranean
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 332kcal
Author Alexandra


For the Salsa:

  • 200 gm (7 ounces) cherry tomatoes, halved
  • cup kalamata olives - pitted and halved See Note 1
  • ½ small red onion - finely sliced into half-moon shapes
  • 90 gm (3 ounces) feta cheese - coarsely crumbled or diced
  • cup fresh mint leaves - finely sliced
  • ½ teaspoon dried oregano
  • 2 tablespoon extra virgin olive oil See Note 2
  • 1 tablespoon lemon juice - freshly squeezed See Note 2 and 3

For the Chicken:

  • 2 tablespoon extra virgin olive oil See Note 2
  • 8 chicken tenderloins - (500 g/ 17 ounces approximately) See Note 4
  • 1 teaspoon dried oregano
  • sea salt and freshly ground black pepper - to taste

Serving Suggestions (Optional):

  • roasted potatoes, tzatziki, warmed pita bread, lemon wedges


For the Salsa:

  • In a small bowl, combine tomatoes, olives, onion, feta, mint and dried oregano.
  • Dress the salsa with olive oil and the lemon juice and season with sea salt and freshly ground black pepper. Toss gently to combine, and set aside.

For the Chicken:

  • To prepare the tenderloins, use a sharp knife or scissors to remove the white tendon at one end of the tenderloin. Place them between two sheets of cling film. With the flat side of a mallet or the heel of your hand, gently pound the tenderloin to an even thickness until they are almost double in size – see Note 5
  • Heat a grill pan or non-stick frying pan over medium-high heat – see Note 6
  • Brush the chicken on both sides with the remaining 2 tablespoons of olive oil and season with sea salt, freshly ground black pepper and the remaining 1 teaspoon of dried oregano. When the pan is ready, working in batches, cook the chicken 1-2 minutes per side - see Note 7
  • Transfer the cooked chicken to a plate and cover with aluminium foil to keep warm.
    When all the chicken is cooked, top it with the salsa and serve with accompaniments of choice.



  1. Traditionally, olives would be used, but if you don’t like them, leave them out. You could add some cucumber, celery or avocado, use whatever you prefer.
  2. The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may need to adjust your measurements accordingly.
  3. If you don’t have fresh lemon you could substitute with vinegar of your choice.
  4. You could also use 4 chicken breasts. If using chicken breasts, lay the breast flat on a cutting board. Place the palm of your hand on the chicken and carefully cut horizontally through the breast, giving you two pieces. Place between two pieces of cling film. Using the flat side of a meat mallet lightly pound each piece to a more even thickness. 
  5. To make this meal even quicker, you could skip the step of flattening the tenderloin and cook it for a few minutes longer.
  6. If you are not using a non-stick frying pan, you should add some olive oil to the pan, bring to the required heat and add the seasoned chicken.
  7. The exact cooking time will depend on the thickness of the chicken. It is important to not overcook the chicken or it will be tough and dry. Resting the chicken on a warm plate, covered loosely with foil, will help keep the chicken tender.
  8. Please note, the nutritional information is an estimate only.


Calories: 332kcal | Carbohydrates: 6g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 84mg | Sodium: 550mg | Potassium: 534mg | Fiber: 1g | Sugar: 3g | Vitamin A: 573IU | Vitamin C: 16mg | Calcium: 144mg | Iron: 1mg