[RECIPES] Greek Grilled Chicken, Feta Green Bean Salad, and Grilled Eggplant with Feta

by Robyn Wright on June 2, 2015

in Food

Grilled Greek Chicken, Feta Green Bean Salad, and Grilled Eggplant with Feta. All 3 recipes in one post!  via @RobynsWorld at RobynsOnlineWorld.com

This is what I made for dinner the other night and I thought I would share the recipes for the entire meal with you. None of this is overly complicated, I promise! Hubby actually did the grilling of the chicken and eggplant, but I do all the prep work. I love chopping and prepping things and he hates it so this arrangement works great for us.

I am not Greek at all, and this is more of an Americanized version of a Greek meal I suppose. But, it works for me. All three of the items taste great together but you could easily do just one or two of them if you wanted. This meal was made for just Hubby and I, but we had enough leftover for his lunch the next day.

Now if I only I could make baklava…that would have been perfect to end this meal!

To prep the chicken, I didn’t take a picture of this because raw chicken is not so pretty, I just put the two bone-in chicken breast halves into a plastic zip bag and added about 1 cup of Kraft Greek Dressing. I do this the night before so it has plenty of time to soak up the flavor. You can do boneless chicken as well, your cooking time will be shorter though.


Start by cutting off the ends of your eggplant. Then slice into rounds about 1/4″ thick. On a baking sheet, lay a sheet of paper towel. Now sprinkle both sides of the eggplant rounds generously with salt (you will rinse later). Lay the rounds on the paper towel, flipping over once. I do this for at least an hour or so. I do not refrigerate them while doing this.

green beans 01

Fresh green beans are so yummy! It is one of my favorite veggies. Canned or frozen will not work for this recipe though, you must use fresh. Pick them from your garden or pick some up at the local farmer’s market or grocery store. Wash them and trip the stem ends. Green beans today do not generally have that long “string” (hence the term string beans) and so you generally do not have to snip/pull the other end.

blanch green beans

Boil some water and blanch the green beans for about 3-5 minutes. The thicker the green beans are the longer you want them cooking. This just takes the total rawness off of them but still leaves them very crisp.

green beans ice water

Scoop out the green beans and add them to a bowl of ice water. See that black utensil to the right? That is a spaghetti fork and it works great for this job. Leave the beans in the ice water until you are ready to add the vinaigrette and drain them well before adding it.

dressing for green beans

In a small bow, mix up the vinaigrette. I used red wine vinegar, extra virgin olive oil, salt, pepper, and oregano. Then I added in the juice of half a lemon plus about 3 tablespoons of drained pimentos. If you wanted to make this easier you could just use some of that same Kraft Greek dressing instead and add the pimento to it.

add dressing to green beans

Add the vinaigrette to the blanched green beans and toss well.

add feta to green beans

Now add in a 1/4 cup or so of crumbled feta cheese and toss again. Put in the fridge until ready to serve.

season eggplant slices

Rinse off your eggplant rounds. Then drizzle olive oil on both sides and season both sides with a small amount of salt (there is more salt in the feta), then some fresh black pepper and dried oregano.

grill chicken and eggplant

Now it is time to grill! The chicken should go on first. Hubby says grill over indirect heat at about 400°-450° F for about an hour. You can baste with fresh Greek dressing at the end of cooking if you like also. After the chicken has been cooking for about 45 minutes, add the prepared eggplant slices over direct heat. They will cook about 15 minutes or until desired doneness. Sprinkle the eggplant with crumbled feta cheese as soon as it comes off the grill.

Grilled Greek Chicken, Feta Green Bean Salad, and Grilled Eggplant with Feta. All 3 recipes in one post!  via @RobynsWorld at RobynsOnlineWorld.com

And there you have it! My Greek dinner! What do you think? Is this a dish you would try? What changes would you make, if any?


Greek Grilled Chicken, Feta Green Bean Salad, and Grilled Eggplant with Feta

Serves 2+
Website RobynsOnlineWorld.com


Greek Chicken

  • 2 bone-in chicken breast halves
  • 1 cup Kraft Greek Dressing

Grilled Eggplant

  • 1 medium eggplant
  • 2 tablespoons salt
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • salt and fresh black pepper
  • 1/4 cup feta cheese, crumbled

Green Bean Salad

  • 2 cups fresh green beans
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 lemon, the juice of
  • 3 tablespoons pimentos, well-drained
  • fresh black pepper, to taste
  • 1/4 cup feta cheese, crumbled


Greek Chicken
Place chicken breasts and Greek dressing in plastic zip bag. Refrigerate overnight.
Grilled Eggplant
Wash eggplant and trim off ends. Slice into 1/4" rounds. Lay a paper towel on a cooking sheet. Sprinkle both sides of eggplant slices liberally with salt and place on tray. Leave sit for at least an hour, flipping over once.
Green Bean Salad
Rinse green beans and trim off stem ends. Boil water in large pot, add green beans and cook for 3-5 minutes. Remove green beans from boiling water and place into a bowl with ice water. Let sit in water while you prepare dressing. Drain well.

In a bowl combine olive oil, red wine vinegar, lemon juice, oregano, and pepper. Whisk well. Add the pimentos and stir to combine. Toss dressing over drained green beans. Now add the feta cheese, toss again, and refrigerate until ready to serve.
Grilled Eggplant
Rinse off eggplant slices to remove excess salt and pat dry. Now drizzle both sides with olive oil. Sprinkle with dried oregano, fresh pepper and salt. Go easy with the salt because the feta cheese will add more salt later.
Heat up your grill. Grill chicken breasts over indirect heat at about 400° F for about an hour. About 15 minutes before chicken is done, add prepared eggplant to the grill over direct heat. Flipping often. Check temperature of chicken with meat thermometer to be sure of doneness before removing from grill. Sprinkle feta cheese on eggplant as soon as you remove from grill. Serve.

Grilled Greek Chicken, Feta Green Bean Salad, and Grilled Eggplant with Feta. All 3 recipes in one post!  via @RobynsWorld at RobynsOnlineWorld.com

© 2015, Robyn Wright. All rights reserved.

Comments on this entry are closed.


1 Barrie June 2, 2015 at 5:28 pm

This looks delicious!! I’m always on the look out for new recipes to make. When you make baklava…let me know!

2 Robyn Wright June 17, 2015 at 12:56 pm

Thanks. As for the baklava, I don’t know if I will try that even LOL

3 tannawings June 2, 2015 at 10:27 pm

I will be over shortly :) I LOVE eggplant, and that looks good I have never tried it gtilled and that a good idea. I also happen to like feta a whole lot too.

4 Robyn Wright June 17, 2015 at 12:56 pm

It is awesome grilled!

5 Julie Wood June 3, 2015 at 9:56 am

I love all these recipes, and I like the Greek chicken. It looks so delicious. The Grilled eggplant is so healthy and the Green Bean salad looks great. I am going to make all of these recipes. I know we will love it. Thanks for sharing.

6 Robyn Wright June 17, 2015 at 12:56 pm

Let me know how your family likes it!

7 Julie Wood June 17, 2015 at 1:03 pm

I made the Greek chicken already and we loved it. I will try and make the other dishes soon.

8 Robyn Wright June 17, 2015 at 1:10 pm

Yay! So glad you tried the recipe and loved it!!!!

9 Natalie June 3, 2015 at 6:19 pm

I have never eaten Greek food before! I want to try this recipe!

10 Robyn Wright June 17, 2015 at 12:57 pm

If you have the chance to eat authentic Greek food you must try it. This is kind of Americanized Greek, still good, but the real deal is amazing

11 Robin June 4, 2015 at 6:16 am

Awesome meal. I love Greek food, especially dolmades. Anything with feta cheese is good, in my opinion.

12 Robyn Wright June 17, 2015 at 12:58 pm

It was just this year that Hubby realized he likes feta cheese – he had it confused with blue cheese crumbles (he hates blue cheese)

13 tammy ta June 4, 2015 at 10:00 am

There are good recipes here that my family might really enjoy-I think I will try some out this weekend-thanks

14 Robyn Wright June 17, 2015 at 12:58 pm

You’re welcome. Let me know what you think if you try the recipes.

15 Greek Boston June 17, 2015 at 12:03 pm

Instead of using store bought Greek dressing I often marinate chicken using my own homemade Greek marinade, which uses olive oil, fresh lemon juice, oregano, garlic, salt, and pepper. This is the same mixture I also use to marinate my souvlaki! Using feta cheese on the eggplant is a nice addition, too.

16 Robyn Wright June 17, 2015 at 12:58 pm

Love the simplicity of your Greek marinade – I will give that a try next time for sure!

17 Anne M. Clemmer June 23, 2015 at 4:23 pm

Looks delicious.

18 Maryanne Nicosia July 23, 2015 at 7:56 pm

I love feta cheese and this green bean salad sounds awesome! Will give it a try.

19 Robyn Wright July 26, 2015 at 5:56 pm

let me know how you liked it

20 Monique July 25, 2015 at 12:54 pm

I like greek chicken salad! I really enjoyed your step by step pictures. It made me think that I could make this on my own. I may try this.

21 Robyn Wright July 26, 2015 at 5:56 pm

You can definitely make this recipe on your own – it’s easy, I promise!

22 monique July 26, 2015 at 5:58 pm

I may try it next Sunday. I think I’ll invite some friends over.

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