# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
06 - 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
07 - 1 teaspoon dried oregano
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
→ Cucumber Salad
10 - 2 large cucumbers, thinly sliced
11 - 1 cup cherry tomatoes, halved
12 - ¼ red onion, thinly sliced
13 - 2 tablespoons fresh dill, chopped
14 - 2 tablespoons olive oil
15 - 1 tablespoon lemon juice
16 - 1 teaspoon honey
17 - Salt and pepper, to taste
# Steps:
01 - In a large bowl, whisk together olive oil, lemon juice and zest, garlic, rosemary, thyme, oregano, salt, and pepper.
02 - Add chicken breasts to the marinade, turning to coat well. Cover and refrigerate for at least 30 minutes.
03 - In a large bowl, combine cucumbers, cherry tomatoes, red onion, and dill.
04 - In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Pour dressing over the salad and toss to combine. Refrigerate until ready to serve.
05 - Preheat grill or grill pan to medium-high heat.
06 - Remove chicken from marinade and grill for 6 to 7 minutes per side, or until cooked through and juices run clear (internal temperature 165°F).
07 - Let the chicken rest for 5 minutes, then slice.
08 - Plate the grilled chicken alongside the cucumber salad and serve immediately.
