Greek Salad with Chicken

Whisk together the lemon juice, 1 tablespoon of olive oil, oregano, salt, and pepper in a small bowl.
Juice from half a lemon, 1 tablespoon + 1 teaspoon olive oil, ½ teaspoon dried oregano, salt and freshly ground pepper
Place the chicken breast in a gallon bag, then pour the lemon juice mixture on top. Seal and refrigerate for at least 1 hour, preferably 3-4 hours.
8 ounces boneless chicken breasts
Preheat the oven to 350°F.
Drain any excess liquid from the chicken and discard the marinade.
Drain off any excess marinade from chicken and discard. Heat an ovenproof skillet or grill pan over medium-high heat. Add remaining 1 teaspoon olive oil.
Heat an ovenproof skillet or grill pan over medium-high heat. Once hot, add the remaining 1 teaspoon of olive oil.
Add the chicken to the skillet and brown on both sides.
Place the skillet with the chicken in the oven and bake for about 10 minutes or until cooked through.
Remove from the oven, allow to rest for 5-10 minutes, then slice. Set aside.
Partially peel the cucumber in alternating strips. Then, slice the cucumber in half lengthwise and cut into ½-inch half-moon shapes.
½ cucumber
Add the lettuce, cucumber, tomato, and onion to a large bowl. Toss with Greek Vinaigrette.
½ head romaine lettuce, 1 large tomato, ¼ red onion, 2 servings Greek Vinaigrette
Divide the lettuce mixture between two serving plates, then top with feta cheese and sliced chicken.
2 tablespoons reduced-fat feta cheese