Feta Baked Chicken with Greek Cucumber Salad

Preheat your oven to 375°F (190°C).

Trim any excess fat from the chicken breasts. Score the top of each breast in a crisscross pattern, making deep cuts without cutting all the way through.

Place the chicken in a baking dish and drizzle with about 1/4 cup of olive oil.

Season the chicken generously with kosher salt and cracked black pepper.

Splash about 2 tablespoons of red wine vinegar over the chicken.

Top each chicken breast with crumbled feta cheese, pressing it into the scored cuts.

Pour the pepperoncini juice into the bottom of the baking dish, around the chicken.

Scatter about 1/2 cup of sliced pepperoncini over the feta-topped chicken.

Sprinkle about 1 tablespoon of ground oregano over everything.

Bake for 45-60 minutes, or until the chicken is cooked through and the juices run clear.

While the chicken is baking, prepare the salad. Dice the cucumbers, red onion, and grape tomatoes and place them in a large mixing bowl.

Add the remaining 1/2 cup of sliced pepperoncini to the bowl.

Season the salad with salt, pepper, and the remaining 1 tablespoon of ground oregano.

Dress the salad with the remaining 1/4 cup of olive oil and the remaining red wine vinegar.

Toss the salad well to combine and let it marinate for at least 30 minutes.

If serving with pasta, cook the farfalle according to package directions. Drain and toss with butter and Parmesan cheese.

To serve, place a bed of pasta on a plate, top with a baked chicken breast, and finish with a generous scoop of the cucumber salad.