Mediterranean grilled chicken

Briny feta complements lean protein.

“In the summer I like to make this with broccolini from the farmer’s market but you can use whatever veggies you have on hand,” says New York City-based recipe developer Laura Rege. Inspired by the Blue Zone diet, it gets an added savory flavor from the capers, which are rich in vitamin K.

This recipe is part of our meal prep series. Click here for the full plan.

Photography by Jennifer Causey


Extra-virgin olive oil
1 6-ounce boneless, skinless chicken breast
Sea salt
½ teaspoon harissa
1 small head broccoli
⅓ cup crumbled feta, preferably sheep’s milk
1 tablespoon chopped Fresno chili, seeds removed
¾ teaspoons capers, roughly chopped
1 lemon wedge



Preheat grill or grill pan to medium and lightly brush the grates with olive oil. 


Season chicken breast with salt and harissa. Grill the chicken, turning occasionally, until browned and cooked through, about five to eight minutes per side. Remove from heat and allow to cool, then thinly slice and place in an airtight container.


Trim the broccoli stem. Using a vegetable peeler, peel any tough outer skin from the broccoli stems. Cut lengthwise into long spears. Season with salt and lightly coat with one tablespoon olive oil. 


Grill broccoli spears, turning occasionally, until lightly charred in places, about six to eight minutes. Remove from heat and allow to cool then place in the same container with the chicken.


In a separate airtight container, combine the feta with the chili, two teaspoons olive oil, and capers. Place the lemon wedge in a small baggie and store everything in the fridge.



Spoon the marinated feta over the chicken and broccoli. Finish with a squeeze of  the lemon wedge.

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