Recipe by Marisa Kerkvliet of lemonthymekitchen.com
Prep Time: 35 minutes, plus four hours of marinating time
Cook Time: 1 hour
Servings: 4 servings
Ingredients:
*Ingredients currently available at the farmers’ market
For the chicken:
1 cup plain Greek yogurt *
½ lemon, juiced
2 cloves garlic*
1 teaspoon fresh oregano leaves*
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pound boneless skinless chicken breast*
1 tablespoon olive oil
For the salad:
1 cup kamut
1 teaspoon kosher salt
1-pint cherry tomatoes*, cut in half
1 small cucumber*, thinly sliced
½ red bell pepper*, thinly sliced
½ green bell pepper*, thinly sliced
½ small red onion*, thinly sliced
½ cup crumbled feta cheese*
¼ cup chopped fresh dill*
For the vinaigrette:
1 lemon, juiced
1 teaspoon Dijon mustard
½ teaspoon kosher salt
1 teaspoon fresh oregano leaves*, minced
1 clove garlic*, minced
1 teaspoon honey*
¼ cup extra virgin olive oil
