A warm, pan-blistered cherry tomato sauce brings a fresh sweetness to oregano-flecked chicken. We've continued the Mediterranean theme with a classic Greek salad topped with feta and the salty pop of olives to bring a little Hellenic flair to your weeknight meat-and-three.
Pick oregano leaves from their stems and roughly chop. Place ½ in a bowl with chicken, 2 teaspoons oil, salt and pepper and mix to coat. Set aside.
Heat remaining oil in a frypan over medium heat. Add tomatoes, salt and pepper and cook, squashing with the back of the spoon to release juices, for 4–5 minutes or until blistered and softened. Add red wine vinegar and remaining oregano and cook for 30 seconds or until fragrant. Transfer to a bowl and wipe out the pan.
Return frypan to medium-high heat and add remaining oil. Add chicken and cook, turning halfway, for 12–15 minutes or until cooked through. Place on a plate, cover with foil, and rest for 5 minutes.
Roughly chop cucumber. Wash lettuce and roughly chop.
Place cucumber and lettuce in a large bowl. Crumble in feta and add olives. Season with salt and pepper and toss to combine.
Thinly slice chicken. Divide chicken and salad between plates and spoon over tomato dressing to serve.