Herbed Greek Chicken with Rustic Cucumber-Tomato Feta Salad

1. Prepare the Yogurt Mixture

Stir together the plain Greek yogurt and finely grated garlic in a large bowl. Season generously with kosher salt and black pepper.

2. Set Aside Yogurt for Salad

Transfer 0.5 cups of the seasoned yogurt to a medium bowl and set aside for later use in the salad. Add the dried oregano to the remaining yogurt in the large bowl.

3. Marinate the Chicken

Season the boneless, skinless chicken thighs with kosher salt and black pepper. Coat them thoroughly in the yogurt mixture.

4. Prepare the Salad Vegetables

Slightly smash the cucumbers with the back of a knife or your hands, then rip them into bite-sized pieces. Chop the ripe tomatoes into similar-sized pieces. Toss the cucumbers and tomatoes with a generous amount of kosher salt, then let them drain in a colander.

5. Cook the Chicken

Heat the extra-virgin olive oil in a large nonstick or cast-iron skillet over medium-high heat. Scrape off any excess yogurt marinade from the chicken, then place the thighs in the hot skillet. Cook them for about 5-7 minutes on each side until they develop a brown crust and release easily from the pan. Once cooked, let the chicken rest for a few minutes.

6. Prepare the Salad

Mash the crumbled feta into the reserved yogurt using a fork until you have a creamy mixture. Give the drained cucumbers and tomatoes a good shake to remove any remaining liquid, then combine them with the feta yogurt mixture. Add the halved Kalamata olives and season the salad with black pepper to taste.

7. Serve

To serve, plate the cooked chicken alongside a generous helping of the rustic cucumber-tomato feta salad. Enjoy!